Welcome to my World

This blog is filled with the things I love. Family, Nature, gardening, my pets, cooking in the fireplace, all things vintage, and the simple pleasures in life. Being a farmgirl at heart, I consider myself a 'Modern Day Laura'

Monday, May 21, 2012

Blueberry Jam

I finally made Jam today and it was a success! While I read over several recipes, I am going to post the way I made it.

Blueberry Jam

Ingredients

• 4 cups fresh blueberries (2 pints)

• 1 – 1.5 cups sugar

• 2 tbsp lemon juice

• 1 (1.75 oz) box pectin

Makes 2.5 - 12oz jelly jars


Supplies

• Jelly Jars (used is ok, inspect for chips, cracks, etc) Note: a case of new jars comes with lids, rings & labels.

• NEW lids, if re-using Jars. (new cases of jars come with lids & rings)

• Pectin (the amount needed depends on how much Jam you are making)

• Rings (you can re-use rings, make sure they are not bent)

• Canning tool kit (if you do not already own one)

• Water bath/Canning pot


Directions:

• Wash your hands.

• Fill the water canner pot nearly ¾ the way with water, and bring to a boil.

• Prepare work surface with supplies.

• Rinse blueberries well. Remove stems. You can either leave berries whole or crush.

• Combine the blueberries with sugar & lemon juice. Add to pot to cook on med-high heat.

• Bring berry mixture to a full boil. Stir constantly. Cook about 10 minutes.

• While berries are cooking, sterilize jars & lids in water for 10 min.

• (optional): Add up to 1/2 tsp butter or margarine to reduce foaming

• Stir in pectin & boil hard 1 full minute, stirring constantly.

• Remove from heat, skim foam if needed.

• Fill sterilized jars leaving ¼” headspace.

• Wipe rims of jar with cloth or paper towel.

• Add lid to jar.

• Add ring and tighten.

• Add filled jars to pot of boiling water. Make sure water level is 1-2” above jars. Do not let jars touch.

• When water comes back to a boil, put lid on pot & boil (process) jars for 10 minutes.

• Remove jars with jar lifter and place onto a towel- do not let jars touch.

• Let cool. As jars cool you will hear a ‘pop’. This is the vacuum seal being created during the cooling process.

• After the jars have cooled for 12-24 hrs, label, date & eat, store. Add a ribbon and place in a basket for gift giving.

My Jam went beautifully with my homemade bread....yum!

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