BLUEBERRY JAM

Processing: Boiling Water Canner 10 minutes
Storage: 12 months+
Yield: 9 cups per batch
     
Blueberry jam is fabulous as a spread for toast, flavour yoghurt, bake into biscuits and warm to drizzle atop cakes.
           
Ingredients:
1.3kg (3lbs) blueberries
3/4 cup water
2 tablespoons lemon juice
3 tablespoons powdered pectin
7 cups sugar
     
Method:

  1. Wash fresh blueberries (if using) and drain. If using thawed berries, use juice in recipe (include as fruit weight). Place into a large pot with the water. Simmer, uncovered, for 10-15 minutes or until very soft. Puree or mash for a chunky-style jam.
  2. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
  3. Whisk lemon juice and pectin into blueberry puree. Bring to a boil, as high as possible, then add the sugar all at once. Bring to a rolling boil (mixture will foam and will not subside) and hold at the rolling boil for 1 minute. Then turn the heat off and rest for a minute then skim foam from the surface (if any).
  4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
  5. Immediately ladle the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims with damp paper towel and seal. 
  6. Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
  7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
       
FLAVOUR IDEAS:

  •  Use fresh or frozen blueberries;
  •  Use lime juice (add finely grated  lemon and/or lime zest if you like);
  •  Add 1 teaspoon ground cinnamon, ginger , vanilla or nutmeg (or several of these);
  •  Use extra lemon and add lemon thyme too;
  •  Add 2-3 tablespoons honey or maple syrup;
  •  Blueberry Pomegranate Acai Jam: use a cup of prepared (strong) ceylon tea (instead of water), add 1/3 cup of pomegranate juice, add vanilla and also 100g acai puree;
  •  Add lemon zest and maple syrup;
  •  Adults-only: blueberry jam with honey, port and vanilla.
      

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