Day 130–Blueberry Jam

Blueberry

Blueberry jam always seems like such a luxury to me and I’m not even sure why. It’s not as though blueberries are rare, but somehow they seem a bit precious. They are not as treasured as blackberries, which will always be my favorite, but they’re still pretty special. North Carolina blueberries, when cooked, seem to have so much more flavor than they do when they are raw. I don’t think this is true of wild Maine blueberries, which are much smaller but packed with flavor. My Produce Box this week included a container of this year’s first blueberries and I added on 6 more to my order for good measure (!). What to do on an evening when Ellie has homework and Tom is playing softball? Make jam, of course! Just me and my boiling cauldrons of goodness bubbling away. Here is the recipe I used. Judging from the last bits that Ellie and I sampled from the bottom of the pot, this recipe is a keeper! It is from “Put ‘Em Up!” which is a terrific book on home food preservation.

Quick Blueberry Jam (this recipe made 6 half-pints)

  • 1-2 c. sugar (depending on your taste; I used 2)
  • 2 tsp. Pomona’s Universal Pectin
  • 8 c. blueberries, stemmed
  • 1/4 c. bottled lemon juice
  • 2 tsp. calcium water (included in the Pomona box)
  1. Combine the sugar and pectin in a small bowl and set aside.
  2. Combine the berries with a splash of water in a medium nonreactive saucepan and slowly bring to a boil over low heat. Add the lemon juice and calcium water. Stir.
  3. Pour in the sugar/pectin mix and stir to dissolve.
  4. Return to a boil and them immediately remove from the heat and let the jam rest for 5 minutes, stirring occasionally to release air bubbles. Skim off any foam.
  5. From here, you can ladle the jam into jars or bowls, cool, cover and refrigerate for up to 2 weeks. Or you can can the jam.
  6. To can, ladle the jam into hot, sterilized half-pint jars, leaving 1/4″ of headspace. Release the trapped air.
  7. Wipe the rims clean, center the lids on the jars and screw on jar bands. Process in a hot water bath for 10 minutes. Turn off the heat, remove the canner lid and let the jars rest in the water for 5 minutes.
  8. Remove jars without tilting them and set aside for 24 hours. Check the seals and then store in a cool, dark place for up to 1 year.