Ingredient · Ingredients
Blueberry
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A small berry that Ohio State groups with fruits that always need added acid, pectin, or both, and which U.S. jam identity lists in Group I.
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Blueberry is a waxy-skinned berry that tastes tame until you cook it. Ohio State places blueberries in Group III: always needs added acid, pectin, or both 1. A sweet pint is not a gel strategy. Lemon juice or commercial pectin is the usual help. See Pectin and Jam.
Jam identity. 21 CFR 150.160 lists blueberry in Group I 2. That is the fruit-to-sugar ratio table for labeled jam, not Ohio’s pectin chart. Strawberry is another Group III kitchen fruit on the Ohio sheet.
What to notice. Bloom on the skin is wax, not mold. Pale interiors and a flat taste will not concentrate into a bright jam. Do not invent a water-bath time.
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- Also called
- blueberries
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Cited in this article
- Jams, Jellies, and Other Fruit Spreads (HYG-5350) — Treva Williams. Ohio State University Extension. 2015 — Culinary definitions of jam, jelly, preserves, marmalade; pectin/acid/sugar roles; sheet, temperature, and plate tests for doneness. Cites USDA Complete Guide and NCHFP.
- 21 CFR § 150.160 — Fruit preserves and jams — U.S. Food and Drug Administration (text via Cornell LII) — U.S. standard of identity. Group I fruit-to-sugar 47:55; other cases 45:55; finished soluble solids not less than 65 percent. Kitchen usage and this labeling standard are not the same thing.
Updated 2026-08-26. gg:ingredient:blueberry · CC BY 4.0
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