Hello everyone, I hope today finds you in a fall type of mind! Like the leaves falling and swirling from the trees to the ground, with their glorious color. These photos are being captured in my mind and I hope in yours too!
I decided that I just had to try my hand at making some blueberry jam when I saw that Walmart had them on sale last week for $2.00 for the largest packs of berries. I got two packages of those big, beautiful,luscious-looking sweet and tart berries.
Yesterday I decided to quit waiting and just go for it! I had 8 cups of those beauties to work with. I rinsed them off well and got out my steel pot that I like to make jams and jellies with.
The recipe I used was from a friend of mine. A YouTuber with the channel called Suttons Daze (on YouTube). She did use 10 cups of berries, but I only had 8 cups. Look her up, she is so cool!
Recipe 8 c. blueberries
1/2 c. water 1/4 c. lemon juice
4 c. sugar 8 Tablespoons of pectin( from a single use package of pectin).
Gather up your 1/2 pint canning jars along with lids and rims. Have all washed and have hot water in each jar. Mine took 6 jars. Have a water-bath canning pot filled to over the top of half pint jar, with water starting to boil. Use some of this water to put your canning lids into. Like in a bowl.
Have your tiny container with some vinegar in it, about 3 tablespoons and some napkins on hand so that you can wipe and clean the jar tops and rims with after you have filled them by funnel, with the hot jam.
Put the berries, water and lemon juice in the pot on medium high. This recipe calls for staying right there with it and constantly stirring all the time. It will get thick and be popping out of the pan. So turn it down a little and keep watch so you do not get burned.
As you are heating this up, use a potato masher and mash up about three quarters of the berries, I did not have that tool so my berries were left quite large. I only managed to mash up about 1/4th of them. Cook about 5 minutes and then add in the sugar and pectin whisked together.
Keep stirring as this will get quite thick real quick, in about 3 minutes and then take it off the heat.
Now you use a funnel and ladle to put jam into the jars. Fill to within 1/2 from top of jar. De-bubble with a chopstick etc Just do it anyway. Wipe with vinegar on a napkin.Do this well so it will be clean and seal later on. Put a hot seal(lid) on the jar and the ring (just do finger tight only) on the ring. As air needs to escape jar in the canning process!
Use a jar lifter to put jars into pot with water coming to a boil. As soon as a rolling boil starts, then you put the lid on the pot and set timer for 10 minutes. After the 10 minutes, turn off the pot and take jars out and sit on a clean kitchen towel that is right next to the canner. I also use a heavy duty potholder to place on bottom of jar as I am lifting it out of the boiling water with the tongs.
You will soon hear the pinging sound of your jars sealing and you will know that you have done the job, well-done. After cool or the next day. Clean jars in soapy water and remove bands from jars. Label and date you delicious jam!
Thank you for visiting and please do come back soon. I post on Thur,Sat. and Tuesdays. Happy canning to you. P.S. anything that is canned and sealed right will last for at the very least 5 years or. more.
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