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King Soopers had a huge sale on blueberries so it would be silly not to make some jam!
We opted to make the jam without using pectin. When you don't use pectin you have to boil the fruit longer for it to jell and you end up with a bit less jam, I have heard the advantage is that it should last for over a year without the pectin. If anyone knows anything else about using pectin I would love to learn more.
The cocktail was Passion Tea Lemonade.
- 4oz Bacardi Rum
- 3/4 Cup Lemonade
- 2 cups Tazo Passion Tea
To make blueberry jam you will need:
- 4 1/2 cups of blueberries
- 2 1/3 cups of sugar
- Mason jars and lids
- Wide mouth funnel
- Heat
- Tongs to grab jars out of hot water
1. Add berries to a large stock pot that won't over flow.
2. Add sugar
3. Turn on heat
4. Stir often so it doesn't burn to the bottom of the pot.
5. To test your jam, place a couple drops in some ice water. If it sticks together it is done, if it falls apart in the water, keep boiling. Did I mention you will be cooking it down for a while? I guess you can over process the jam but I don't have enough experience to tell you when it gets to that point... I can tell you to expect it to still be runny. I have also read that when it coats the back of the spoon it is finished.
6. Add to sterile jars, making sure not to put the rings on too tight. This is some strawberry jam that my friend made because she had already made all her blueberry jam last week. (Same process as blueberry jam)
.7. Place in pot and cover with enough water that the lids are covered. Bring to a boil and let boil for 10 minutes.
8. Remove from water (this is where those tongs come in real handy).
9. Let them sit on counter to cool. You will hear the lids popping which is a very satisfying sound!
I used about 8 lbs of blueberries and left with two pints of jam.
Look how pretty they are!
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| Strawberry and blueberry jam |
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