Pages (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r

Tuesday, August 13, 2013

Making Fresh Blueberry Jam

We picked fresh local blueberries. We made jam. We used this recipe and took some photos.

For every three pints of blueberries discard the stems and crush berries. This makes roughly 4 cups of crushed berries and you'll include 4 cups of sugar and a package suregel.

We did not filter out the parts of fruit, thus, making blueberry jam. 


1. Bring water-bath canner, half full with water, to simmer. 
2. Wash jars and bands in hot, soapy water. Rinse with warm water. Drain well before filling.

3. Pour boiling water over flat lids in saucepan turn off the heat. Let stand in hot water until ready to use. 
4. Prepare fruit as described above. Measure exact amount into sauce pan - using less sugar with result in set failure. (don't add the sugar yet, however! only the fruit)

3. Sir in a box of pectin (suregel) into the sauce pot. Stir in water. 
4. Bring mixture to a full rolling boil.

5. Stir in sugar quickly (THIS IS WHEN YOU ADD SUGAR FROM ABOVE)
6. Ladle into jars, wipe jar rim, place lids from warm water onto jar, and screw on a jar ring to each jar.

7. If jam is hot there is no need to place them in canner. You can process jars in water bath canner for about seven minutes to ensure the jam inside is hot enough to create a seal for your preserved jam.

8. Once processed use a jar lifter to lift jars out of canner.

9. Let jars stand on counter for 24 hours while they seal. 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...