Blueberry Jam

Blueberry Jam with Cinnamon and Fresh Nutmeg

Yesterday we went blueberry picking. We drove about 25 miles up the coast and then another fifteen to get to Gibson Farm. We went there last year and were dazzled by their beautiful bushes; Jerseys and Berkley’s to be exact. The Berkley’s are larger and very sweet, my husband’s favorite. But I felt the slightly smaller Jerseys were more flavorful. We picked over 13 pounds.

Blueberry Bush

The recipe I have today is for blueberry jam and since my usual canning buddy is out of town my husband helped me. How sweet is that right? Anyway we measured out 18 cups of berries after deciding to combine the 2 different varieties and popped some in the freezer for later. The recipe I used for today’s jam came from the website Food In Jars. (Whenever I can or preserve anything I go here first). Marisa sure knows her stuff. In this recipe cinnamon and fresh nutmeg is used to spice things up. And what an amazing flavor they did add. Later that day at the post office I saw someone mailing a jar of blueberry jam with basil and balsamic. Will definitely try that next time. Hope you are all having a great week. Recipe below.

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Blueberry Jam

by Cheri July-20-2016

Freshly picked blueberries make a delicious summer jam. Perfect on toast, delicious in marinades and wonderful in baked goods.

Ingredients

• 18 cups Blueberries
• 8 cups Sugar
• 6 tablespoons Pectin
• 2 medium Lemons, zest and juice
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg, fresh grated

Instructions

Prepare jars and lids by washing in soapy water first, rinse carefully. Sterilize by boiling jars and lids at least 10 minutes. Carefully remove from pot and set on a clean towel to dry.Rinse berries, drain well then place in a non-reactive pan. Mash slightly. Add sugar and pectin, stir until combined. Cook at a controlled boil for 10 to 12 minutes. The mixture should look thicker and the foaming has stopped. *When this happens do the plate test.* If ready add the cinnamon, nutmeg and lemon juice and zest and mix well.Remove jam from heat and ladle (or funnel) into jars, leave about ½ inch from the top. Carefully (jars are very hot) wipe the rims and apply lids and rims. Process in a boiling water bath for 10 minutes in a large canning pot. Make sure jars are completely covered. When time is up removed jars and place them on a kitchen towel to cool.Once cool, remove rings and test seals.

Details

Prep time: 40 mins Cook time: 25 mins Total time: 1 hour 15 mins Yield: 15 1/2 pints

*Put a empty plate in the freezer when you are ready to start preparing the berries. Add 1 teaspoon of jam to plate. Push your finger through the jam on the plate - you're looking for it to wrinkle and not flood back in to fill the gap.*

Plate test