Hi there!

(I actually started writing this awhile ago, never quite finished the post, but I DID finish the jam.  I am embarking on the Apple-Canning-Adventure soon…)

We are jammin’!  Making some blueberry jam, that is.  Since we have a (recently diagnosed) diabetic in the family, I am trying a new way of making jam.  That is to say, a sugar-free recipe….

I’ve tried a new type of pectin.

It comes with two packets – One is the actual pectin and the other is Monocalcium Phosphate(calcium to help activate the pectin).  First thing I did was to mix the calcium with 1/2 cup water to make the “Calcium Water.”  That has to be kept refrigerated if you don’t use it all up.  There is a recipe sheet inside box which is very helpful.  I have used so much sugar in the past, and I don’t know how one would can rhubarb without it, but we are doing blueberries now, so….

While the jars, seals and lids were sterilizing, I started the recipe that came with the pectin.  I used:

3 cups Mashed Blueberries, 1/4 cup fresh lemon juice, 2 teaspoons calcium water, 1 C apple juice concentrate.


It is a little tricky because you need to use 2 pans and time everything just so.  The end result doesn’t taste like jam you would buy, because it is not as sweet.  It tastes more like spreadable fresh blueberries, kind of like squishing them up in your hand.  That suits us just fine, because we love eating them fresh…..now a distant memory until next summer!

(I also froze quite a few so we can still enjoy blueberry pancakes and muffins this winter!)

Have a lovely day!