Low Sugar Blueberry Jam – Blueberry Pizzaz Jam
If you’re looking for some PIZZAZ in your life, I have just the thing. It starts with a visit from Chloe and Kawaii Potato fabulousness and all things cool and fun! 😎 Life is too short to be boring, right?
Since getting married and moving to Fresno, I miss my family. In Sacramento, I lived closed to my brother Don & Alice and their daughter Christy and granddaughter (my niece) Chloe. Of course we visit as often as we can but I especially miss seeing Chloe grow up, our slumber parties and visits.
Chloe is 13 now – a teenager, eek! Still, we always try to plan some time in summer we can spent with her. Last year of course was the unfortunate waterpark visit (where I broke a rib going down a waterslide I had no business being on. I really need to act my age…) and the summer before it was trips to the zoo and of course we had the summer of jam making!
Chloe, Dan and I always have tons of fun together and visits are filled with giggles, lots of learning. Dan and I learning all the latest – kid stuff mostly! Like how Dan and I are totally kawaii potato fabulous (I had no idea what this meant so I googled it!) and always involves some fun in the kitchen!
A couple years ago when Chloe visited she decided to make some jam to take home (she was 10 at the time). Because blueberries are her favorite – we decided on Blueberry Jam.
We sampled some different spices and made this wonderful Blueberry Pizzaz Jam (Chloe named it herself!) and if you think canning is hard….then I beg to differ. This jam is so easy a 10 year old made it! (Read more by clicking here.)
Citrus and spices turns this from an ordinary blueberry jam into a blueberry jam with PIZZAZ, hence the name Blueberry Pizzaz! It’s a delicious and delicate blueberry jam that is a delight to your palette, perfect on a croissant and super easy to make!
Blueberry Pizzaz Jam
Blueberry Pizzaz Jam - Citrus and spices turns this from an ordinary blueberry jam into a blueberry jam with PIZZAZ
- 5 cups blueberries
- 1/2 cup water
- 1 teaspoon powdered ginger
- 1 lemon zested and juiced
- 1 lime zested and juiced
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 4 1/2 cups sugar
- 1 box low sugar Sure Jell this is the pink box
- 1 tablespoon butter * optional
- Measure 4 1/2 cups sugar into a large bowl. Remove 1/4 cup sugar and in a separate bowl, mix it with the powered Sure Jell. Set aside both mixtures; the sugar and Sure Jell/sugar combination.
Put 5 cups blueberries and 1/2 cup water into a heavy bottom pan. Using an immersion blender, blend the blueberries until they are completely chopped up (if you do not have an immersion blender, use a regular blender). Add the lemon and lime zest & juice, salt and red pepper flakes. Add the Sure-Jell/sugar mixture and butter (if using) and stir thoroughly.
Place mixture over high heat and bring to a boil stirring constantly. When it comes to a hard rolling boil (one that you can not stir down) add the remaining sugar and return to a boil, again stirring constantly.
- Boil hard for exactly one minute and remove from heat. Ladel into clean, sterilized jars.
- Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw on the rings.
Place in a hot water bath for 10 minutes, this will help seal the jars. Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. You'll hear the jars make a popping noise as they seal.
You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the button on the top will pop up & down. *
*Adding a tablespoon of butter will keep the jam from foaming when it's boiling. There's nothing wrong with the foam, it doesn't taste bad, but when you allow it to foam, your end product won't be near as pretty.
Want more recipes for jams and jellies? Click here and it will take you to my recipe index. Almost all of my jam recipes are low sugar, but as sweet as honey! I know you’ll find a new favorite!
*Jam or jelly did not seal? You have a couple of options.
- Option 1 – Remove the ring and lid. Clean the top of the jar. Replace the lid with a new one and secure the ring on tightly. Place back into a water bath for another 10 minutes to reseal.
- Option 2 – Simply refrigerate the jar that did not seal, it will keep for several weeks in the refrigerator!
**Jam or jelly did not set, meaning it’s too runny? You have a couple of options.
- Option 1 – Remove the lids from the jars – place all of the jar back in a heavy bottom pot, add SureJell mixture, mix thoroughly and repeat stages 3-7.
- Option 2 – Label it as syrup, and enjoy on pancakes and French toast!