Berry Blitz Jam

Berry Blitz Jam is a low-sugar cooked jam made with Pomona’s Pectin.
Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

From the kitchen of Charlotte Levy, The Seasonal Gourmet, a Pomona’s jam maker in Southern California who sells her jams at the Farmers Market in Ramona.

Yield: 7 to 8 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Berry Blitz Jam Ingredients

5 cups mashed mixed berries (I use raspberries, strawberries, blueberries and just a touch of blackberries)
5 teaspoons calcium water
5 Tablespoons fresh lemon juice
1 1/2 to 2 ½ cups sugar (Charlotte uses 2 1/2 cups)
2 1/2 to 2 3/4 teaspoons Pomona’s Pectin powder

Berry Blitz Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Combine measured fruit in a Dutch oven or heavy, deep sauce pan.

3. Add calcium water and lemon juice, and mix well.

4. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

5. Bring fruit mixture to a full boil over medium heat, stirring constantly. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, time for 1 minute and remove it from the heat. Stir for a couple of minutes and skim foam (if desired).

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Charlotte says: Great on toast, pancakes, waffles, etc. Enjoy!

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

Print Return To Recipes

5 thoughts on “Berry Blitz Jam

  1. I have some huckleberries in the freezer. Can I used them in the berry jam recipe? They are quite mild in flavour so please advise if I should add something else to enhance the flavor.

  2. How much honey would substitute for the sugar? Could the same recipe be used for an equal mix of raspberries, blueberries, and blackberries? Thanks so much.

    • Hello Michelle,

      You sure can use a mix of raspberries, blueberries and blackberries, just make sure that you have measured 5 cups of mashed berries for the recipe. The recipe calls for 1 1/2 to 2 ½ cups sugar, so you would use 3/4 cup to 1 1/4 cups of honey.

      Happy jamming!


Leave a Comment

Your email address will not be published. Required fields are marked *

All Content © 2019 Workstead Industries LLC. Website by Jeremy Jones Design.