After finding a sweet little berry patch around town and picking loads of fresh blueberries, I made this delicious blueberry jam for us to enjoy. The kids have loved it on their peanut butter and jam sandwiches, and it's great on toast, too! I have made a few batches of this and have used both liquid and powdered pectin, both of which yield a great jam.
8 cups fresh blueberries
6 cups sugar
3 Tbsp lemon juice
2 tsp ground cinnamon
2 pouches (3oz each) liquid fruit pectin -OR 2 boxes of dry pectin
8-9 half pint jars with bands and lids
Clean and sterilize your glass jars, bands, and lids. Process berries in a food processor or blender, until blended. Transfer to a stockpot. Stir in sugar, lemon juice, and cinnamon. (If using powdered pectin, stir that in, too.) Bring to a full rolling boil over high heat, stirring constantly. Stir in liquid pectin. Boil for 1 minute more, stirring constantly. Remove from heat and skim off foam. Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4" headspace. Remove air bubbles. Wipe rims of jars and place lids on. Process in a hot water bath for 10 minutes.
See below for a detailed step by step of this recipe...
Assemble ingredients.
Sterilize clean jars and lids.
Process/blend berries until blended and then transfer to a stockpot.
Add sugar,
cinnamon,
and lemon juice. Stir ingredients together well.
Bring to a boil.
Stir in liquid pectin. And bring back to a boil. Boil 1 minute, stirring constantly.
Remove from heat and skim off foam.
Ladle hot jam into hot, sterlized jars.
Wipe the rims of the jars before placing the lids on.
Then process in a hot water bath for 10 minutes.
Recipe modified by Meredith (original found HERE)
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