You want recipes, I'll give you recipes.

 

Two weeks ago my sister and I cooked up three small but glorious batches of fancy blueberry jam.

 

We could have made straight up blueberry, of course.

 

But why?

 

There was ginger in the kitchen and lemon balm and basil in the garden. So we had to get all fancy with it.

 

And we took notes! Just for you.

 

So here goes: blueberry jam, three ways.

 

And: please don't make us choose a favorite!

 

 

Blueberry-Ginger Jam

 

Ingredients

 

10 C whole blueberries or 8 C crushed

 

1/2 C lemon juice

 

1 1/2 Tb fresh ginger root, peeled and finely grated

 

2 tsp dry ginger

 

1 1/4 C honey

 

1 Tb plus 1 tsp calcium water (from pectin package)

 

1 Tb plus 1 tsp Pomona's pectin

 

Process

 

Combine berries with lemon juice, ginger root, dry ginger, and calcium water from your pectin package.

 

Heat berries over medium heat, stirring occasionally. Your berries will begin to break down.

 

Meanwhile, begin heating water in your water bath canner. Wash and drain your jars and sterilize your lids.

 

Crush berries with a potato masher and heat until they reach a full boil. Remove from heat.

 

Combine honey with 1 Tb + 1 tsp pectin powder. Stir well to combine.

 

Add pectin/honey mix to berries and stir well to combine.

 

Heat jam mixture until it returns to a full boil once more.

 

Fill your clean jars to within 1" of the top. Wipe jar rim with a clean, wet paper towel.

 

Screw lids into place and lower carefully into your hot water bath.

 

Return to a boil and simmer for ten minutes.

 

Remove to a towel on the counter. If using Tattler lids crank your canning jar bands on tightly now! It will make your Tattlers as fool-proof as metal lids!

 

Allow your jars to sit undisturbed for 12 hours. (Check after 1 hour for any failed lids by removing rings and testing lid. Transfer any fails to the fridge.)

 

Makes approximately 9 half-pints of jam.

 

 

Blueberry-Basil Jam 

 

Ingredients

 

10 C whole blueberries or 8 C crushed

1/2 C lemon juice

1/2 C finely chopped fresh basil leaves

1 C honey

 

1 Tb plus 1 tsp calcium water (from pectin package)

 

1 Tb plus 1 tsp Pomona's pectin

 

Process

 

Combine berries with lemon juice, basil, and calcium water from your pectin package.

 

Heat berries over medium heat, stirring occasionally. Your berries will begin to break down.

 

Meanwhile, begin heating water in your water bath canner. Wash and drain your jars and sterilize your lids.

 

Crush berries with a potato masher and heat until they reach a full boil. Remove from heat.

 

Combine honey with 1 Tb + 1 tsp pectin powder. Stir well to combine.

 

Add pectin/honey mix to berries and stir well to combine.

 

Heat jam mixture until it returns to a full boil once more.

 

Fill your clean jars to within 1" of the top. Wipe jar rim with a clean, wet paper towel.

 

Screw lids into place and lower carefully into your hot water bath.

 

Return to a boil and simmer for ten minutes.

 

Remove
to a towel on the counter. If using Tattler lids crank your canning jar
bands on tightly now! It will make your Tattlers as fool-proof as metal
lids!

 

Allow
your jars to sit undisturbed for 12 hours. (Check after 1 hour for any
failed lids by removing rings and testing lid. Transfer any fails to the
fridge.)

 

Makes approximately 9 half-pints of jam.

 

 

 Blueberry-Lemon Balm Jam

 

Ingredients

 

10 C whole blueberries or 8 C crushed

1/2 C lemon juice

1/2 C finely chopped fresh lemon balm leaves

1 1/2 C honey

 

1 Tb plus 1 tsp calcium water (from pectin package)

 

1 Tb plus 1 tsp Pomona's pectin

 

Process

 

Combine berries with lemon juice, lemon balm, and calcium water from your pectin package.

 

Heat berries over medium heat, stirring occasionally. Your berries will begin to break down.

 

Meanwhile, begin heating water in your water bath canner. Wash and drain your jars and sterilize your lids.

 

Crush berries with a potato masher and heat until they reach a full boil. Remove from heat.

 

Combine honey with 1 Tb + 1 tsp pectin powder. Stir well to combine.

 

Add pectin/honey mix to berries and stir well to combine.

 

Heat jam mixture until it returns to a full boil once more.

 

Fill your clean jars to within 1" of the top. Wipe jar rim with a clean, wet paper towel.

 

Screw lids into place and lower carefully into your hot water bath.

 

Return to a boil and simmer for ten minutes.

 

Remove
to a towel on the counter. If using Tattler lids crank your canning jar
bands on tightly now! It will make your Tattlers as fool-proof as metal
lids!

 

Allow
your jars to sit undisturbed for 12 hours. (Check after 1 hour for any
failed lids by removing rings and testing lid. Transfer any fails to the
fridge.)

 

Makes approximately 9 half-pints of jam.