Seedless blueberry jam - consistency
I was trying to customise blueberry jam for a friend who did not like the jam with the entire fruit in it. So I had to filter out the seeds and skin. But the consistency is always a bit runny.
I use Frozen blueberry and for 650 grams of blueberry I used 150 grams honey. 1/2 a lemon's juice. Thawed berries and heated a bit, filtered the pulp and juice. Then added the honey and lemon juice . Brought it to 96°C (205°F because if I boiled more than 98°C it became too hard) and cooled down before packing.
Best Answer
Blueberries are generally low-pectin fruits, so many jam recipes and jam making guides specifically call for adding pectin. That said, some do not - but these use the whole pureed fruit. When you filter out the seeds and skin, you remove much of what pectin there is in blueberries naturally, leaving you with runny jam.
The solution, then, is to add pectin or some other fruit that contains some.
As a note, unripe fruit, including blueberries, often has more pectin than ripe, but if you're using frozen blueberries, they're likely to be picked at their peak and rather low in pectin.
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Will blueberry jam thicken as it cools?
However, mashing will give smoother consistency like jam. Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.How do you thicken blueberry jam?
Add pectin. Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed.Can you use cornstarch to thicken blueberry jam?
Cook over medium heat, stirring often, for 20-25 minutes or until blueberries are soft. Whisk cornstarch and water together in a small bowl. Add to cooking blueberries, stirring constantly until mixture is thickened (about 5 minutes).How long does it take blueberry jam to set?
Give the jam 24-48 hours to set up (because truly, sometimes it can take that long for pectin to reach the finished set). If it still hasn't set, it's time to determine how much jam needs to be recooked.Making Seedless Black Raspberry Jam
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