Jam to swirl into ice cream (Blueberry, raspberry, strawberry, or blackberry)

(pictured raspberry jam)

About 60% sugar to help the jam to not freeze icy when swirled into ice cream. I included corn syrup and dextrose as part of the total added sugar percentage to reduce the perceived sweetness levels and to reduce the chance of crystalization.

This recipe will yield 6-8 oz (3/4 to 1 cup) of jam.

**This jam is NOT SHELF STABLE** You would need to go through a canning process.

Blueberries and raspberries have similar water content 85-86%

Strawberries 91-92%

Blackberries 88%

300g or ~2 cups of frozen blueberries

115 g or slight more than 1/2 cup of granulated sugar

40 g corn syrup

20 g dextrose

2-3 teaspoons of lemon juice or 10 g balsamic vinegar

pinch of salt

Instructions:

1. Cook down blueberries for several minutes.
2. When softened mash the blueberries as it simmers to release juice and pectin.
3. Cook until ~220F. This may take up to ~20 minutes or more depending on heat intensity. (Frozen blueberries release a lot of liquid compared to fresh blueberries). Blueberries will be reduced by about 40%. Turn off heat and allow to cool before refrigerating.