Originally Posted by Louise C
First time participant! I'm trying to make Blueberry Jam and it's not "jamming"! I've followed the "Ball" recipe adding 9 cups of crushed berries to 6 cups of sugar. It's been boiling for abou 15 minutes which seems to be long enough but it's not thickening. I even had lemon juice as another site recommended with no difference. Can I call it quits for the night and add sure gel tomorrow?
I've just prepared 8 different jams for a client. 750 gms of mixed fruit,or strawberry, or blackberry. I blended the fresh fruit first ( the client wanted "smooth" jam) and then added sugar in about the same proportions as your recipe. I brought the liquid to a boil then boiled for 20 minutes, stirring frequently, because if you burn them, you get a nasty smoky flavour!
I then let the jams cool for 20 minutes, added 2.5 tsps of powdered pectin ( liquid isn't available here), mixed it in, brought back to the boil, boiled for 2 minutes, turned off, bottled immediately and water bath for 15 minutes.
When I tried the samples this morning, they were perfect. Only the last lot (which had an outrageous amount of water added, so I upped the pectin to 4 tsps) was a little more liquid.
Remember, too, that jam is always firmer the following day.
Try the saucer test; if it barely runs, like lava flow, it's fine!