Saturday, June 29, 2013

Blue Berry Jam

I had a chance to pick some fresh Blue Berries and I made some great jam.  Blue Berries are good any way you eat them and this jam is no exception. 

Yields approximately 10 1/2 pint jars
6 cups of mashed blue berries
 (You will need 10 cups of whole berries)
7 1/2 cups of sugar
6 tbsp. plus 2 1/2 tsp. of Classic Pectin
5 tbsp. of lemon juice
a pat of butter to reduce foaming
Measure out your sugar and pectin and set it aside.  I always take about 1/4 cup of the sugar and mix it with my pectin to reduce clumping when I stir it into my fruit.
First thing you want to do is wash your berries and pick out any little stems and leaves.  Next you will crush them one layer at a time with a potato masher.

Measure as you go.  Once you have 6 cups of berries mashed up, put them in a large stainless steel pot.  Add a pat of butter, the lemon juice and pectin.   Make sure to stir as you put the pectin in to reduce clumping.

Over high heat bring fruit, pectin, lemon juice and butter to a boil that can't be stirred down.  Add your sugar all at once and bring back to a boil that can't be stirred down.  Boil for exactly one minute. 
That beautiful color comes from the skins of the blueberry.

Remove from heat and ladle hot jam into clean, hot jars leaving 1/4 inch headspace. 

Take a paper towel dipped in vinegar or hot water and wipe rims of jars to ensure a good seal.  Put on lids and rings and tighten down finger tight.

Process in a boiling water bath for 10 minutes.  Turn off heat and remove lid.  Wait 5 more minutes and then place jars on counter to cool for 24 hours.

Label and Store in a cool dark place

1 comment:

  1. You have a beautiful blog with wonderful information. I will be sharing your jam recipe on pinterest. Thank you for putting all of this information together. Blessings!