Blueberry Jam?

[Star1pup]

Anyone ever make blueberry jam or jelly?

[Shamrock1121]

Get a copy of the Ball Blue Book of Preserving for recipes and instructions.

Check out: http://www.uga.edu/nchfp/how/can7_jam_jelly.html

-Karen

[creekside-angie]

I made wild huckleberry jam last year.The absolutely best jam I have ever eaten or made! Gotta believe blue berry would be good to. ;D

[leera]

Blueberry jam is so EASY! ;D

All you need is Blueberries,sugar(or not) and Sure Gel.And some jars and lids......

And to be perfectly honest,you don't even really need a canning book.......the instruction for the jam are inside the box of Sure Gel......it comes in regular and no sugar added. :D

However if you want to home can it,then I would refer to your newest edition of the Ball Blue Book..... ;)

[docjered]

Blueberries! Having enough to consider jam is a luxury that I wish I had....

Not to contradict my buddy Leera, but according to the Ball Blue Book (and personal experience), blackberries, blueberries, boysenberries, dewberries, gooseberries, loganberries, some cherries, elderberries, plums, grapes, raspberries, and youngberries all have enough natural pectin to not require Sure Jel or other such product to make jelly and jam. Simply do this:

9 cups of crushed fruit to 6 cups sugar. Combine in a large saucepot (not something thin, never aluminum!) or in the absence of a saucepot, use your pressure cooker without the lid. Slowly heat and stir until sugar dissolves completely, then bring to a boil, keep stirring until it begins to gel: this happens all at once, so keep a close eye on it. Reduce heat, keep stirring until it thickens (evaporates off) to your desired warm thickness (more runny than you would use at room temperature). Remove any foam, if such appears on top of your mix, ladle hot jam into hot jars to within 1/4" of top, carefully wipe the top and add a warmed lid and ring. Process 15 minutes in a boiling water canner.

If you want seedless, you can either press the entire completed product through cheesecloth, or use a food mill first to remove the seeds then start with the pulp. This will, however, require more fruit to start with. If you wish to use a sugar substitute other than a measure for measure replacement such as Equal, you will need to add the Sure Jel sugarless, as these products affect the pectin's natural ability to gel.

For variation, also add a touch of juice and peel of a lime, lemon, mango, orange, etc. to your jam. I personally love blueberry lime jam. (to above recipe add 1/3 cup lime juice and zest of one lime... you have to boil a little longer to account for the liquid addition and to reduce)

Hope this helps!!!

Jered

Remember to send a jar to the teacher (LOL)

PS: If you end up with a batch that doesnt gel (this happens, particularly with some hybrids that have had their acid/pectin messed with in the hybridization process) you can redo with Sure Jel, or simply bottle as syrup! Great on Sunday pancakes :)

PPS: A great chef doesnt name or admit to what they have created until it is finished... jam, syrup, compote... whatever it turns out to be LOL

[Deberosa]

I have canned jams without pectin but you must have some unripe fruit. Once the fruit ripens it loses it's pectin.

Any more I just use the pectin anyhow.

[docjered]

I agree with Deb on one point, though... always can your best, youngest, freshest anything! If it is on its last leg, dont can it and expect miracles!!