Blueberry Jam

Blueberryjam

For those of you who don’t know, there was a point in my life that I refer to as “when I used to be Martha Stewart…”.  Meaning, I was a stay at home mom, so I often canned – salsa, pickles, different jams, and a kick ass marmalade.  I used to love to can things to give as gifts.  I also sewed clothes and costumes for the kids and made the nieces and nephews teddy bears and pajamas at Christmas time.  Oh, and Christmas stockings for the whole family.

Eventually, I got over this and haven’t busted the sewing machine out for years.  (Oh, I quilted too.) The most “Martha” I get is crafting occasionally (used to be a nearly daily occurrence.  I’m in crafting rehab.)  But, I still do love the canning… I made some really lovely corn relish last year (or was it the year before…?) This year we were out and about one weekend and blueberries were on sale for a buck a package so I knew it was a sign from the canning gods to put up some preserves, gol darn it. (That is old timey prospector swearing).

I made this jam as it doesn’t require a whole ton of sugar which is much better for Marc Thomas and his diabetes.  And it’s delicious.  Oh, and we bought so many containers of blueberries that I also had to make pie and another kind of jam.  Makes 6 cups.

Ingredients:

 

  • 8 cups (2 L) blueberries
  • 2-1/2 cups (625 mL) granulated sugar
  • 1 pkg (49 g) light fruit pectin crystals

Directions:

In large pot,  mash blueberries with potato masher to make 5 cups (1.25 L). Add 1 cup (250 mL) water.

Mix pectin with 1/4 cup (50 mL) of the sugar; stir into blueberries. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil; boil hard, stirring, for 1 minute. Remove from heat; skim off foam.

Using a funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.   Remove from heat and let cool.  Once lids have “popped” and are concave, store until used.  Refrigerate after opening.

Great on toast, ice cream and pancakes! And lovely as a gift!

 

 

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