Canning Demonstration – Saturday, July 17, 2010
Recipe for fresh Wild Blueberry Jam
Courtesy of Jonathan Barnwell of Suffern Farmers’ Market vendor Hudson Valley Pantry, makers of delicious homemade jams and salsas.
- 8 gallon stockpot for jam
- Boiling water canner, half filled with water
- Wooden spoon and spatula for jam
- 8oz jelly jars with two piece lids
- Funnel, pitcher, ladle
- 3 pints of fresh blueberries
- 4 cups of sugar
- 1 envelope of powdered pectin, (such as Sure-Jell or Mrs Wages)
- 2 tablespoons of lemon juice
Wash jars and two piece lids in hot soapy water, (or dishwasher), leave in dishwasher or in hot water until ready to use.
Bring boiling water canner to a simmer and maintain. Pick over blueberries, remove stems and crush, 1 cup at a time, using a potato masher or a food processor. *CAUTION* If using a food processor, *PULSE* only, DO NOT PUREE, as jam must have pieces of fruit. Measure sugar into a separate bowl.
Measure 4 cups of crushed blueberries into stockpot, stir in powdered pectin and lemon juice. Bring mixture to a rolling boil, stirring constantly, stir in sugar, all at once, stirring constantly and bring again to a rolling boil. Boil and stir for one minute. Remove from heat and ladle into prepared jars and screw on two piece lids finger-tight and then process in a boiling water canner for 10 minutes.
Properly canned jars can be kept in a cool, dry place for approximately 6 months. Once opened, jars must be refrigerated for no more than 2 weeks.
Wild Blueberry Jam is terrific by itself, or over pancakes and waffles, warmed. Jonathan noted that the difference between jam and jelly is that jam contains pieces of fruit and jelly does not. Preserves are actually whole pieces of fruit preserved.