Woo! The teenager went with friends to pick blueberries today. He brought home four pounds. I’ve been snacking on them through the evening. Most are quite sweet. Now and then I get a tart one. :eek: Heh.
I couldn’t make jam tonight as it was awards night for the swim team. (He had a good season.) So tomorrow night we are having blueberry pancakes for dinner and making blueberry jam after.
Here is my favorite blueberry jam recipe:
2 lbs fresh blueberries
3/4 cup water
2 tbsp lemon juice
2 tsp cinnamon
5 to 5 1/2 cups sugar
1 package fruit pectin
Wash and crush fresh blueberries. Put blueberries in a large deep stew pot. Add water to reach 4 cups prepared blueberries, usually about 3/4 cup. Add lemon juice and cinnamon. Add fruit pectin, stir until dissolved. Bring to full rolling boil. Stir in sugar, continue to stir and boil hard for 1 minute, stirring constantly. Remove from heat, stir and skim foam off. Pour into warm, sterilized jars, Cover quickly with lids, apply screw bands.
After the jars cool, test the seal. If you press the middle of the lid, it should be firm and curved down slightly in the center. If it “pops”, it is not propperly sealed.
This makes us 6, 8 ounce jars. Yum!
Our other favorite is blackberry jam:
3 cups blackberries
2 cups water
5 cups sugar
1 package fruit pectin
Wash and mash blackberries. Put into a large saucepan, add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling, boil 5-10 minutes. Remove from heat and add sugar. Stir until disolved. Boil 3-5 minutes until thick, stirring frequently.
Pour into sterilized jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Turn upside down until the lids get hot (3-5 minutes) and put back upright. You’ll hear the lids popping over the next few minutes.
Makes 6 and a part of 7th, 8 ounce jars.
Is the fruit in season where you are?
Do you make jam?
What’s your favorite recipe?
Wanna share a memory?
Come on in!