Monday, August 5, 2013

Recipe: Three Ingredient Blueberry Jam

It's blueberry season where I live, and since I love taking the kids out fruit picking, we went to pick blueberries this weekend. They were so fresh that I couldn't help picking more than we probably need, but the kids had fun and I know that I'll make good use out of all those berries. I started by making some blueberry jam. This actually turns out a bit more like a jelly, but it's simple to make, tastes good, and only has three ingredients (I don't count water as an ingredient).

Before starting, make sure you have everything you need.  If you're canning the jam as preserves, make sure you have fresh canning jars that are clean and sterilized.  Follow the instructions for sterilizing provided by the manufacturer.  I put mine in a 200F oven for about 20 minutes.  To seal the cans by boiling, I put the canning pot full of water to boil once my ingredients for the jam are in the saucepot.  Place a ceramic or glass plate in the freezer to check for jelling before you start.

(This recipe makes approx. 6 (250ml) jars of jam)

8 cups clean, ripe blueberries (I don't cut the blueberries because they explode while cooking. I just press down on them while I stir. Feel free to chop them if you prefer.)
2 cups white sugar
Juice of 1/2 lemon
1/4 cup water


1- Get all equipment ready. Wash blueberries and put them in a large pot with sugar, lemon juice and water. Bring to a boil, stirring to mix all ingredients.

2- Cook for about 15 minutes. At this point, I check for doneness by putting a spoonful of the jam on the chilled plate.  Return the plate to the freezer for one minute with jam on it.  Take it out, and run your finger through it.  Jam is ready when the line you made with your finger doesn't immediately get covered again with the jam. Jam will be runnier than the final product, because it will "set" as it cools.  If it's not ready after 15 minutes, check again every 5 minutes.  

3- Remove from heat and ladle into clean canning jars. Place seals and lids on jars and tighten to fingertip tight. If preserving using boiling water method, place jars in boiling water and cover, allowing to boil for 5 full minutes before removing from water using tongs. Allow to cool for 24 hours.  You should hear the lids pop as they cool, creating the vacuum seal. Any jars that don't pop should be refrigerated and used within a few weeks.


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