Blueberries are everywhere right now in Washington and my local fruit stand has amazing local blueberries. I bought two large baskets and got my pot of canning water boiling. I love adding this jam in my morning oatmeal with a handful of walnuts. Having a large selection of jams, makes eating oatmeal everyday different and fun. I got this recipe from "Food in Jars," from Marisa McClellan.
Makes about 3 (1 Pint) jars
Ingredients:
6 cups smashed blueberries
4 cups organic sugar
Zest and juice from 1 lemon
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
3 teaspoons Pomona's Pectin
3 teaspoons calcium water
1. Prepare water bath, by bring a large pot to a boil. Place jars in pot and once boiling, set timer for 15 minutes to sterilize.
2. Combine the pectin and sugar in a bowl and mix well. Place blueberries in a large pot and add the calcium water and mix well. Then add sugar. Bring to a boil over high heat and add the lemon zest and juice, cinnamon, and nutmeg and cook for about 15-20 minutes, stirring frequently, until the jam is shiny and thick looking.
3. Place lids and rings in a small saucepan and bring to a simmer.
4. Remove the jam from the heat and ladle into hot jars. Wipe the rims clean and place a lid and ring on each jar and tighten to finger tight. Place jars back in water pot in a canning rack and process for 10 minutes.
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| Wash those blueberries and mash them with a potato masher. |
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| Add pectin to sugar and mix well. |
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| Looking good! |
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| Place blueberries, sugar and calcium water in a large pot. Once boiling add lemon juice, lemon zest, cinnamon and nutmeg. |
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| Boil for about 15-20 minutes till nice and thick. Stir often. |
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| Ladle into hot jars, wipe rims and add lids and rings. |
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| Place jars into the boiling water and process for 10 minutes. Make sure that 1-2 inches of water cover the jars. |
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