I was surprised when I tasted this jam – it might be my favorite of the jams that I’ve actually canned. Its flavor is more complex than I expected it to be, and it’s not too sweet. It’s still a little firmer than I prefer, texture-wise, but I think I’ve decided that I just don’t like commercial pectin. If I use it in the future, I’ll definitely use Pomona’s Universal Pectin (which is what I used here – I followed the recipe that was included with the pectin, but I added a couple of vanilla beans). Pomona’s Universal Pectin is interesting – most commercial pectin requires a certain amount of sugar to set up, which is why a lot of jams are so sweet. But Pomona’s pectin uses calcium (which is included in the box) to set up the pectin, so you can adjust the sugar to your heart’s content. Most boxed pectin says things like YOU MUST FOLLOW THE RECIPE EXACTLY, so if it’s too sweet for you… well, too bad. Pomona’s pectin, however, gave advice for developing your own recipe (in addition to the recipes they provided). That definitely fits my style more!
Blueberry Jam (recipe from Pomona’s Universal Pectin, on the “Recipe Card 1” in the link, plus a couple of vanilla beans.)