This recipe is the first jam that doesn't require more refined sugar than fruit. I made cherry jam this summer and the recipe called for seven cups of sugar and four cups of cherries. The only thing my cherry jam offers is color and memories of picking cherries with our daughter and her family. Worth it, yes...healthy, no!
Try this blueberry jam that offers more than color and memories. This recipe can be made with a traditional, stove-top pressure cooker or an electric pressure cooker.
Ingredients are the same for both the electric and stove-top units; however, the cooking instructions vary.
3 - 3 ½ cups blueberries, fresh or frozen
¾ cup Xagave
½ fresh lemon juice
1 tsp. lemon zest
1 + TB cornstarch or Clear Gel to thicken, if desired
Measure blueberries, fresh or frozen, into the pressure cooker pan. (Do not use more than 3 - 1 ½ cups in the pressure cooker. For every cup of berries, use ¼ cup Xagave and add to pan. Wash one lemon and zest, adding to the pan (approx. 1 tsp.). Squeeze the juice from ½ lemon, using most of the juice for the 3 - 3 ½ cups of berries.
Stove-top or non-electric pressure cooker cooking instructions:
With pressure lid on, bring cooker to high pressure, reduce heat to low pressure and cook for 4 minutes. Remove from the head source and let pan sit for 20 minutes, releasing pressure naturally. Use potato masher to break up berries and sift in some clear gel or cornstarch to thicken, if desired. Can be stored in refrigerator for several weeks, preferably in a glass container, or frozen.
Electric pressure cooking instructions:
Load the electric pressure cooker with the ingredients noted above and pressure cook for 4 minutes on high. Allow the pressure to release naturally (approx 20 minutes). After 20 minutes, release the remaining pressure, if any. Remove the lid and break up the berries as noted above and follow the remaining directions by adding the clear gel or cornstarch to thicken, if desired.
You can also make this jam in a regular stainless steel pan. Bring ingredients to a boil, immediately reduce heat and simmer for 30 minutes, stirring occasionally.
