Sunday, August 21, 2011

Yes! We Can! Blueberry Jam!

Blueberry Jam

 Eight Cups Fresh Ripe Blueberries

 Eight Cups Sugar

 Juice of One Lemon

 Put eight cups of blueberries in large pot with lemon juice and bring to a slow boil. Using a potato masher, squish the blueberries.
 Add the eight cups of sugar, slowly incorporating it all in until it has dissolved completely.

 Boil mixture until thickened. Took about an hour for it to become the consistency that I wanted it to be.

You can check the cooled thickness of the jam by placing a plate in the freezer for about a minute then drop a tablespoon of the jam mixture on the plate and put it back in the freezer for another minute or two.

 Once cooled it should give you a true idea of the thickness of the jam.

Pour the jam into sterilized jam jars and process per your preferred method. You can find more information on canning at the National Center for Home Food Preservation.

 My favourite canning tool is the magnetic rod used to pull the lids and rings out of hot water and to place them on the jars without having to touch them.

I love this thing!

Now to make cream biscuits to have with my jam!

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