Tide You Over Tuesday: Blueberry Jam

I love making homemade jam!  It is so much easier than people think.  In just a few easy steps you can have a special treat any time of the year. Plus, it makes such great gifts!  This time of year there is so much fresh produce. U-pick farms and farmer’s markets are such affordable options for fresh berries. Even when fruit is not plentiful it is super simple to use frozen fruit to make great jams, jellies, and preserves.

I chose Blueberry Jam today because it is truly our favorite at my house.  It isn’t something you see a lot of in the store, but it is definitely a delicious treat!

First things first.  You need canning jars and a canning pot.  You can find jars at Walmart, Target, or even your local grocery store.  Another great place for canning supplies is Ace Hardware.   You can also order a canner from Amazon.  They have them at a great price! If you do not own a large canning pot and you do not want to invest in one, you can use a large stockpot with a dish towel folded in the bottom.  You do not want you glass jars touching the bottom of the pot.

I put my jars, rings, a caps into my canner and brought it up to a boil to sterilize everything.  You want to make sure everything is sterilized before you begin.

I have special tongs to pull the jars out and set them on a cutting board or towel to wait for the jam.

In another pot I bring 3 pints of blueberries to a rolling boil. They will start to pop and fill the pot with juice.

Stir in one box or pouch of pectin, and 1 tbsp. of butter or margarine.  Now, the butter and margarine keep the jam from getting a foam on it.  This is one of those steps, that you just do, and ask questions later.  I don’t understand it, but there was that one time that I didn’t do it and ended up with foam all over the tops of my jars of jam.

Also, typically in the box of pectin is one of these handy dandy recipe sheets that tells you how to make any kind of jam or jelly under the sun.

Anyway, Once the blueberry mixture comes to a full rolling boil on high heat pour in 3 cups of sugar.  Stir in the sugar quickly, and return to a full rolling boil.  Boil exactly 1 minute stirring constantly.  Remove from heat and skim off any foam.

Ladle the jam quickly into prepared jars filling them to within 1/8 inch from the top.

Wipe jar rims and threads.  Carefully place the lid on the jar.  Then screw the bands on tightly.

Place the jars into your canner. Make sure they are covered by 1-2 inches of water. Cover, and bring water to a gentle boil.  Allow jars to boil for 10 minutes.

Carefully remove jars with tongs and allow them to sit for 24 hours. Jars will “pop” when properly sealed.  Mine started popping as soon as I set them on the counter.

Store unopened jams in a cool dry, dark place up to 1 year.  Refrigerate opened jams for up to 3 weeks.