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4 cups blueberries
¼ cup lemon juice
½ cup organic sugar or less
3 tsp citrus pectin (does not require sugar to jell)
4 tsp Calcium water (calcium water is 2 tsp calcium powder mixed with 1 cup water)
Place washed blueberries into pan with lemon juice and calcium water.
In a small bowl, mix sugar and pectin thoroughly.
Bring blueberries and lemon juice to a gentle boil. Add sugar and pectin to blueberries and stir until sugar and pectin have completely dissolved. Continue to boil for a few minutes. Remove from stove.
Pour jam into decorative sterilized 6 oz. or 8 oz. canning jars. Wipe jars rims clear, screw on ring and lid. Place in boiling water for 6-7 minutes. Remove jars, let cool. Check seal on jars. Use as a breakfast spread or ice cream or cheesecake topping.