Blueberries are still showing up at the farmer's market. If you love blueberries, you should consider putting up some blueberry jam. I did. Now I have little jars of summer sitting in my pantry, ready to open on a bleak winter's day. But you had better hurry....blueberries won't be around much longer.
If you haven't done any canning, you should do a little reading first. This is a good site, loaded with information http://www.pickyourown.org/water_bath_canning_directions.php . Don't let canning frighten you. Generally speaking, be sure you read through your recipe and plan to do your canning on a day when you do not feel rushed and you can give it your full attention. There are no safe shortcuts when it comes to canning. Blueberry jam is a great place to start. It is practically foolproof. The addition of lime to this jam makes it something special.
Blueberry Jam with Lime
- Wash 8 1/2 pint jars, rings and new lids
- Bring a deep pot of water, or canning pot with rack, to a rolling boil. Add clean jars and rings, sterilize for 10-15 minutes, Running jars through the dishwasher is not enough. Do not boil the lids. Place lids in a bowl filled with boiled water that has cooled for a few minutes. This helps activate the seal.
While jars are sterilizing, start the jam.
3 pints of cleaned blueberries
1 package of pectin
4 cups sugar
Zest of 2 limes ( I use a microplane)
Juice of 2 limes
1 package of pectin
4 cups sugar
Zest of 2 limes ( I use a microplane)
Juice of 2 limes
- Crush the blueberries in a heavy pot. Add pectin. Stir.
- Bring to a boil, stirring often.
- Add sugar and stir until it is dissolved.
- Add in the lime juice and zest, stir until well mixed.
- Bring to a rolling boil.
- Continue to boil for 1 minute, stirring constantly until it begins to thicken.
- Remove from heat
- Remove jars and lids from pot. Return water to a boil.
- Ladle jam into hot jars using a canning funnel, leaving 1/4 inch of headspace. Be careful, you are working with very hot jam.
- Fill all jars and place lid on top of jars. Be sure top of jar is clean and free from splattered jam. Wipe with clean cloth if necessary. Using a funnel helps keep this step neat. Screw on rings.
- Place jars of jam in canning rack. Be sure jars are covered with 2 inches of boiling water. Process for 15 minutes in boiling water.
- After 15 minutes, turn off heat. Let sit for 5 minutes.
- Remove from hot water and allow to cool. Do not disturb for at least 12 hours.
- Shortly after jars are removed from bath, you will hear the " ping" of the jars sealing as they cool.
- Once cooled, check seal by pressing in the center of each lid. It should not flex. If one does not seal, refrigerate and use first. Store other jars in a cool dark space.
Making jam may sound like a lot of work, but it is so worth it!
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