BLUEBERRY JAM
Steps:
- Place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the jam.
- In a large, heavy-bottomed saucepan, combine the blueberries, sugar, lemon juice, and salt. Let stand until the berries start rendering their juice, about 15 minutes.
- Meanwhile, sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
- Follow the procedure for Raspberry Jam (page 289), including bringing the blueberry mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good. When the jam reaches the jelling point (220°F), add the candied ginger and stir to combine. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
- variation
- For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom. Freeze for up to 1 year or refrigerate for up to 1 month.
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Tina Dukhi
[email protected]This jam is so good, I could eat it with a spoon!
Randa almohammed
[email protected]I can't wait to try this jam on my pancakes.
Alfred Mokhatla
[email protected]This jam is the perfect addition to my morning toast.
Shah Hashmi966
[email protected]I made this jam with fresh blueberries from my garden and it turned out even better than I expected.
Seth Bowman
[email protected]This jam is amazing! I've already eaten half of the batch.
Chinasa Miracle
[email protected]I've never made jam before, but this recipe made it easy. I'm so glad I tried it!
Lindiwe Maduna
[email protected]This jam is the perfect balance of sweet and tart.
agyei adu
[email protected]I'm not a big fan of blueberry jam, but this recipe changed my mind. It's so good!
Declan Mccauley
[email protected]This jam is delicious! I love the combination of blueberries and lemon.
Malik Mubashar
[email protected]I followed the recipe exactly and the jam turned out perfectly. I can't wait to try it on toast!
Zeeshan Shahid
[email protected]This recipe is a keeper! I've already made it twice and it's always a success.
edgar makura
[email protected]I made this jam for a brunch party last weekend and it was a huge hit! Everyone loved the sweet and tangy flavor.
Jerad Colambage
[email protected]This is the best blueberry jam recipe I've ever tried! It's so easy to make and the flavor is incredible.