Personally, I’d rather turn out more jam in one batch, even if it’s a bit on the soft size. I trust the copious testing that companies such as Sure-Jell and Certo have done to perfect their products. Once they are ready you have to move fast! This may sound like a sponsored post for Sure-Jell, but it isn’t. Once you’ve strained all the berry puree, repeat the process removing even more of the solids. I’m so glad he said that because blueberry jam is one of my favorites and I couldn’t be happier to have this beautiful taste of summer that will last well into the winter months! I borrowed a trick I learned from Jamie Schler, the owner/resident jam maker of Hotel Diderot in Chinon, France. You may not know this, but sugar is an integral component in the jelling process. The best blueberries to use for our recipe are those that are just ripe; they will have the best acidity and tannins to give the jam a more complex flavor. One of our jars didn’t seal properly so I used that one as a tester and for photography. Combine all the ingredients in a large saucepan and bring to the boil over medium-high heat, stirring from time to time. This way you can give several away as gifts and still home some left to keep for your own use. Rinse well and then drain thoroughly. Sometimes I think to myself how can blueberries be gorgeous. Instructions. Their scientists have made sure that we will have successful results as long as we follow their directions exactly. Especially if you too have an overage of fresh blueberries that are desperately waiting to get used up… Honestly, this jam is so easy to make, I didn’t even need to add my usual step-by-step instructions. Bring to a full rolling boil over high heat, stirring constantly.
[…] Homemade Blueberry Jam from The Heritage Cook […], Your email address will not be published. Learn techniques, get inspired, and join in the fun of our weekly Chocolate Mondays. When fresh fruit is plentiful and prices are low (or even better if you can pick your own) buy a bunch and plan on making your own homemade blueberry jam. When I made my first batch of jam, I asked my father-in-law what he recommended. If you want to get industrious and make a huge quantity of jam at one time, get a few friends to come over and help you.
They need to be hot before you fill them with the hot jam mixture. If you want some ideas for fun combinations and measurements, take a look at the recipe page at Sure-Jell.com.
And since blueberries seem to be in season, they’re relatively inexpensive which makes them perfect for jam! There is nothing more rewarding or delicious! If you go to the Sure-Jell website, they have lots of information on how to make a variety of products with their pectin and how to avoid problems. Measure out 3/4 cup of white sugar. Make sure you have all your tools set up and arranged next to the stove. Thank you Jamie, for the inspiration and a great new way to get the jam cleanly into jars! Don't see what you're looking for? He has always used Sure-Jell and who am I to mess with tradition! Use a whisk to make sure there are no lumps. Use a rubber spatula to press the mixture through the sieve, extracting as much liquid as possible and leaving the solids behind.
Cover blueberries in warm water. Put the jam mixture in a jar and set in refrigerator for at least am hour to cool and firm. This way you can give several away as gifts and still home some left to keep for your own use. In a measuring cup, measure out two cups of frozen bluberries. Prepare your work area: Clean and prep the berries, making sure you’ve removed any stems. Enjoy!