Blue Boost Jam

This jam doesn’t stay blue or the greenish colour at the end. Instead, it nicely caramelizes slightly with the pectin jam forming. The blue boost juice jam uses the juice from Lidl or their brand; “Naturis”. It’s sweet but also has multiple notes of the numerous other fruit used in the juice.

You will need to either have jam sugar or pectin and sugar individually. The comparison between these two is not much apart from some jam sugar having additives. These additives you may not want to have in your jam so you can omit them.

If you’re looking for other jams made from juice- we have a whole post for it!

Blue Boost Jam
There’s not much juice for a full jar; so make sure to use two bottles of the stuff. Or alternatively; more sugar and pectin.

Blue Boost Jam Recipe

Blue Boost Juice Jam

Josh N.
Cook Time 1 hr 30 mins
Course Ingredient
Cuisine British

Ingredients
  

  • 2-4 tbsp pectin (recipe has been done to double the output instead of having a half jar.
  • 2 bottle blue boost jam
  • 250-500 grams sugar
  • 1 tbsp lemon juice

Instructions
 

  • Add a few tablespoons of water to the pot then add the pectin. Stir until it has completely dissolved. Put a bowl into the freezer to test the jam later
  • Wash your mason jars and sterilize them along with the lids.
  • Add the juice into the pot then set to medium high heat and stir occasionally until it rises then turn heat to medium then simmer.
  • Simmer on medium to medium-high until the colour has changed to a light brown to dark brown and the jam has formed.
  • Take a spoonful of the jam out then put it in the bowl. If it goes jelly-like after around a minute then the jam has a good consistency; if not then either add more sugar and pectin or reduce the jam.
  • Once finished take the jam and pour it into the mason jars. Leave to cool then put in the fridge.

Video

Keyword jam, juice

Apple Juice Jam

Apple juice jam is a delicious way to use up any juice that you know that you’re not going to be drinking soon. You can either use store-bought juice or homemade, though store-bought juices can be just as delicious as homemade if the jam is done right!

For the liquid, I would say if you’re using pectin powder- around 3 teaspoons to one litre of jam. That would be the most sufficient way of making this jam. I used around 200 grams of sugar in the jam but you can use less if you want to reduce it a bit more.

Unlike me, you should probably be stirring the pectin with a little bit of water before adding the juice. I get impatient so I add it in any way. I’ll add the safer version of the recipe which will be more likely to give a much more persistent jam.

If you want to find our jam making guide from juice we have it here. Otherwise, you can watch videos on our channel for jam making!

Apple Juice Jam Recipe

Apple Juice Jam

Josh N.
Cook Time 30 mins
Course Ingredient
Cuisine British

Ingredients
  

  • 2-3 tsp pectin
  • 1 Liter Apple Juice
  • 250 grams sugar
  • 1 tsp lemon juice

Instructions
 

  • Add water to the pot then the pectin and keep mixing together until its incorporated.
  • Add the juice to the pot. Whisk thoroughly then add the sugar. Heat onto medium-high. Put a bowl into the freezer to test the jam later.
  • Wash your mason jars and sterilize them along with the lids.
  • After ten minutes of the pectin and juice heating up and combining – set heat to high and continuously stir slowly for around 20 more minutes. Add your lemon juice as well if needed.
  • Take a spoonful of the jam out then put it in the bowl. If it goes jelly-like after around a minute then the jam has a good consistency; if not then either add more sugar and pectin or reduce the jam.
  • Once finished take the jam and pour it into the mason jars. Leave to cool then put in the fridge.

Video

Keyword apple, jam, juice