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This blueberry jam is a simple way to make summer’s finest produce last past peak season.
1. Place a few small plates in the freezer. (They will be used to test the jam later.)
2. Stir berries, sugar, lemon juice, salt, and half the zest in a large, heavy pot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from the surface, if any forms. Cook, stirring more frequently as jam thickens, until it has the consistency of a very loose jelly, 8-9 minutes. Remove from heat.
3. Remove a plate from the freezer and drop a small spoonful of jam on it. Return the plate to the freezer for 1-2 minutes. Remove plate once more and nudge jam with finger. The jam should hold its shape. If it does not hold its shape and spreads, return the pot to a boil, testing again after each minute. Continue this process until the test jam holds its shape.
4. If using berries with large seeds, strain half if the jam through a fine mesh sieve into a bowl. (If your berries do not have noticeable seeds, skip this step.) Return strained jam to the pot and return to a boil. As soon as it boils, remove from heat and let it cool completely before pouring into containers.
Recipe adapted from Martha Stewart Living, June 2012.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!