I made some fresh blueberry jam over the weekend- it tastes like heaven on fresh biscuits, pancakes and toast. Our wonderful neighbors (who regularly watch our chickens for us while we are away) brought us back an entire flat of blueberries from Burgaw, North Carolina in Pender County, the home of the annual Blueberry Festival.
I was so excited to have a sea of fresh, plump, local blueberries to make jam with and enjoy in the weeks ahead!
This was my first time making blueberry jam- I followed a simple recipe below for a small batch:
4 pints ripe blueberries
2 cups sugar
2 tablespoons lemon juice (bottled)
Wash and sterilize jars in a hot water bath. Heat and boil canning lids in a separate pot.
Prepare jam by combining ingredients and bring to a boil, cooking for about 25 minutes or until mixture thickens and sets well. (when a spoonful is set into the freezer for a minute or two and when removed the jam doesn't slide off the spoon easily, it is ready).
Fill hot jars with jam and wipe rims with a damp cloth, leaving about a 1/4 inch of headspace. Place hot lids and rims on jars. Lift jars into hot water bath and process for 10 minutes. Remove jars from water and check seals, drying off jars. Let cool and label jars. Makes 3 1/2 pint jars of jam.
Jams are so much easier to make than canning other vegetables and a great way to use up extra fruit on hand.
We are enjoying the fresh jam on morning treats and look forward to enjoying it all year round.