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.

Day 107–Balsamic Strawberry Jam

Garden Strawberry

Success!! Having learned some lessons from my first round of jam making, I purchased more beautiful berries from the farmers market and gave it another go. Much better! I made two rounds of quick jam using pectin (this time Pomona’s Universal Pectin) and my results were more “jammy” with no fruit float. Also, Pomona Pectin allows you to make low sugar jam, which is terrific.

I also put up 3 quarts of frozen berries, which will last about 15 minutes in my house, so I better get moving! This Saturday (depending on the weather) is berry picking day for us, so we should have more berries on the way!

Deciding to do something a little fancier, I made 3 half pints of regular strawberry jam and 3 of a balsamic strawberry jam. I had just enough 17 year balsamic vinegar (a gift from my mom) to make it work. The taste is richer and more complex than the regular jam. Not for pb&j, but would be great on roast pork, pound cake or ice cream!

Here is the recipe I used from “Put ‘Em Up” by Sherri Brooks Vinton. I added 1/2 Tbsp. of unsalted butter to the mix. This wasn’t in the recipe, but was recommended as a way to reduce the amount of foam produced during cooking. It worked very well.

Quick Strawberry Jam (for Strawberry Balsamic, sub 4 Tbsp. lemon juice with 3 Tbsp. balsamic vinegar and 1 Tbsp. lemon juice)

1c. Sugar
1 tsp. Pomona’s Universal Pectin
4 c. Strawberries, hulled
1tsp. Calcium water (included in the Pomona’s box)
4 Tbsp. Bottled lemon juice (or 3 Tbsp. balsamic vinegar and 1 Tbsp. lemon juice)

1/2 Tbsp. unsalted butter (optional)

  1. First, get out all your ingredients and make the calcium water (mix powder w/water and set aside).
  2. Combine the sugar and pectin in a small bowl and set aside.
  3. Put the berries in a non-reactive pot and mash well with a potato masher. Slowly bring berries to a boil, stirring frequently to prevent scorching. Add butter, if using.
  4. Stir in the calcium water and lemon juice or vinegar/lemon juice.
  5. Slowly add the sugar/pectin mix and stir to dissolve.
  6. Return the mixture to a boil, stirring to ensure that the mixture is heated thoroughly.
  7. Remove from heat and let it rest for 5 minutes, stirring occasionally to release air bubbles. Skim off any foam.
  8. Refrigerate for up to 3 weeks or can by using the following instructions.
  9. Ladle mixture into clean, hot half-pint canning jars, leaving 1/4″ of headspace. Release any trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.