We are going to follow the instructions in the package to make this jam. You’ll need 2 cups of mashed blueberries, 1 vanilla bean, 2 Tablespoons of lemon juice, 1/3 cup of honey or 1/2 cup of sugar, and Pomona’s Universal Pectin. Start by making the calcium packet in your pectin into calcium water. Combine ½ teaspoon calcium powder with ½ cup water in a small, clear jar with a lid. Shake it up! Since you’ll have leftover pectin after making this recipe, save the extra calcium water in the fridge for your next batch of jam.
Next wash your jars, lids and bands with warm soapy water. Rinse well. Fill your canner (or huge soup pot) about 2/3 with water, add jars and bring the water to a boil. Once it boils, turn off the burner and cover to keep the jars warm until you are ready to use them. Place your lids and bands in a small sauce pan, cover with water and bring to a boil. Again turn off the heat and keep warm after the water comes to a boil.
Now measure out your honey or sugar into a small bowl. Add 1 teaspoon of pectin powder and mix thoroughly. Wash your berries, mash them up with a fork or potato masher and measure out 2 cups.
Slice open the vanilla bean and scrap all of the yummy insides into your berries.
Add blueberry and vanilla mixture, 2 Tablespoons of lemon juice and 1 teaspoon calcium water to a saucepan. Stir to combine. Bring this mixture to a boil, reduce heat and simmer for 5 minutes. Return the fruit mix to a full boil and add the sweetener with pectin. Stir like crazy for a couple minutes to dissolve the pectin. When the jam returns to a boil remove it from the heat.
Fill your hot, clean jars with jam. Leave about 1/4 inch of space at the top. Make sure to wipe the jar rims clean and put on the lids. Place your filled jars in your canner. Cover with water, bring to a boil. Process in boiling water for 10 minutes. If you are in Colorado or anywhere else way above sea level, make sure to add 1 minute for every 1,000 ft above.
Remove jars from hot water after processing. You don’t want to overcook your pectin. Let them cool. As the jars cool, they will seal. Check to make sure all of your jars seal. Then you can store these babies for up to a year. But no one wants to wait that long to eat blueberry jam!