Blueberry Jam
 
Makes about 1¼ cups
Ingredients
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (60 grams) water
  • 1 tablespoon (12 grams) low-sugar fruit pectin
  • 1 teaspoon (4 grams) unflavored gelatin
  • 1 teaspoon (5 grams) fresh Meyer lemon juice
  • ⅛ teaspoon kosher salt
  • 1¾ cups (298 grams) fresh blueberries
Instructions
  1. In a medium saucepan, whisk together sugar, ¼ cup (60 grams) water, pectin, gelatin, lemon juice, and salt. Add blueberries, and bring to a boil over medium heat. Reduce heat to low, and simmer, whisking constantly, until smooth, about 5 minutes.
  2. Transfer blueberry mixture to a medium bowl, and place in a larger bowl filled with ice. Let cool in ice bath, whisking occasionally, until jam has thickened and reached room temperature.
Recipe by Bake from Scratch at https://bakefromscratch.com/meyer-lemon-blueberry-pie/