Yesterday's project included making a test batch of blueberry jam! I realize that practically all jam is gluten free, but it is fun and easy to make your own - and you can control the sugar, preservatives etc.
I had bought a box of certo (pectin) and found a recipe in the box. **I didn't actually use the certo however because I plan to have the jam eaten in a couple weeks***. The recipe called for 5 cups of sugar and 4 cups of berries! That is way too much sugar and a little scary if you think about it! I used just 1.5 cups and next time will probably use a cup or less.
Step 1: 4 cups of blueberries mashed - I had frozen berries so I used a food processor
Step 2: Bring berries and 2 tablespoons of lemon juice to a boil
Step 3: Add Sugar and bring to hard boil for 1 minute
Step 4: Remove from heat and stir and skim for 5 minutes as necessary.
Step 5: Place in jars or bottles
The jam was runny when it was warm - but gelled nicely when it was cooled in the fridge! It was plenty sweet and excellent on toast!
Today we are going to warm it and use it as a topping on ice cream :)