You can stock up fresh blueberry in your freezer or try this enriching blueberry jam. You can even try it with your desert.
Servings: 1 pint
2 cups blueberries (500 ml)
1/3 cup fruit juice or water (180 ml)
3 tsp lemon juice (15 ml)
1.5 Tbsp pectin (22 g)
0-1/2 cup sugar (113 g)
Steps to Make
- Wash jars and lids thoroughly in hot, soapy water and rinse well. Dip the jars in hot water and cover it 1 inch above the jars. Boil jars for 10 minutes. Let jars sit in hot water until ready to use.
- Pour boiling water over lids and let sit in hot water until ready for use.
- Wash the fruit in a colander of plain cold water. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers. Then run the blueberries through a blender until you get a smooth consistency.
- Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can’t be stirred down.), stirring constantly.
- Add sugar, if using. Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- Ladle hot jam into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.
- If preserving, ladle hot jam into the hot jars, leave 1/4″ headspace. Wipe rims clean with paper towel. Centre lids on jars.
- Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
- Process jars for 10 minutes. Turn off heat. Let jars rest in hot water for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the centre, when pressed. Store jars in a cool place.
Keep a metal tablespoon sitting in a glass of ice water, take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency, then your jam is ready.
You jam is ready to enjoy.