There's something about blueberries, don't you think?
That's why once a year we drive an unreasonable distance to pick all that we can at a "local" no-spray farm (not really local because: 1 1/2 hours away). Then we'll fill every corner of our freezer with bags of berries for winter muffins, breads, smoothies, and ice creams.
We almost skipped picking blueberries this year, since this summer has been unreasonably full, but Lupine suggested that not picking blueberries would be unreasonable as well.
I agreed and we'll squeeze it in this weekend.
When we get home we'll spend a day or two making jam from the recipes below. (Lupine is pulling for a double batch of blueberry-basil. I'm sure to make a batch of ginger or lemon balm as well.)
Read on for some tips on my favorite canning supplies, plus three simple jam recipes and canning instructions – sweetened only with honey – and made as sweet as you like.
A word about supplies…
(A few afflinks follow, though look to see what you can borrow or buy locally or second-hand! With the exception of Weck jars, I buy all of the linked supplies at my natural foods coop and grocery or hardware store.)
Lids
I got in the habit early on of using BPA-free Tattler Lids. Back then all canning jar lids contained BPA. Today they do not, but I'm still not confident that whatever they replaced the BPA with on the metal lids is any safer. While Tattlers are also plastic, I love that don't have any scary mystery lining and are reusable.
These days I go back and fort between the new BPA-free metal lids and Tattlers and a small set of Weck jars that I have and adore. I figure if I buy a few Wecks each year, I'll soon be able to use these exclusively. (At this point, Weck is your only plastic-free option for home canning.)
The upshot: use what you have or whatever you prefer.
Pectin
The recipe below calls for Pamona pectin. I call for this specific brand because this is the only pectin I know of that can be used with a honey-sweetened jam. Unlike other pectins, you can reduce the amount of sugar or leave it out all together.
I frequently get comments that someone prefers to make only jam with chia seeds, not pectin. For eating fresh, knock yourself out! It's lovely stuff. But because I like to can my jam to save on freezer space, chia seeds are not an appropriate substitute.
The upshot: For best results, use only the pectin I recommend in the recipes below.
Other supplies
If you are new to canning, hit the second hand store or a few rummage sales and you're sure to find all of the things you need. Better yet, ask a more experienced friend to come over and show you the ropes! She's sure to bring a case or two of jars to share and be happy to loan you her canning pot for the day.
Jars
All of the jams below were canned in 1/2 pint jars that I picked up at our local grocery store. For really special small batch jams I'll use 1/4 pints as well. Which are adorable. As a small family these small size works for us. Bigger family/bigger jar? Probably. The Pamona's package insert will tell you how long to process if you use a pint jar instead.
I have several of these, all of them gleaned from tag sales or thrift stores. If you're buying second-hand be sure to inspect for major injuries. I did have one spring a leak a few years back when it rusted through.
Canning Tongs
You can buy big fancy sets of canning accessories. But don't. All of it is just a duplicate of things you already have in your kitchen and honestly don't need with two exceptions: the canning jar funnel and the canning tongs. Tongs are vital. Don't try to wrangle your screaming hot jars out of boiling water without them.
Canning Funnel
Since I'm not crazy about the idea of pouring hot food over a plastic funnel, I upgraded to stainless steel. (These are the sorts of things I ask for for my birthday. Thanks, mom!) This funnel has enjoyed daily use in our house for the past six or seven years. I'd say it was worth paying a few extra dollars for.
The upshot: Use what you have, borrow what you can, choose second-hand, and buy as little as possible – but of the best quality that you can afford. (That's a free life-lesson for you there.)
Now that we've ironed out all of those details, let's make some jam, shall we? Jam on.
(The recipes that follow were originally published in 2013.)
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.
