Luscious blueberry jam for the canning pantry.
Good morning everyone! Today is a rainy day in North Florida.
I hope that you are happy and sassy today. Have some fun, whatever you choose to do today.
Here is a recipe to bring you joy, I hope. Just the photo, makes me want to open up a jar of this blueberry jam and have some on a bagel with some cream cheese.
The recipe ingredients are 8 cups of blueberries (I used mine out of my freezer).
5 to 7 jelly jars sterilized and clean with rings and lids (filled with boiling water) to keep the jars hot
A water-bath canning pot or a ( tall pot) Have this pot on the stove with water depth at 2 inches of over the top of jelly jars, for when they go in there. Have on #8 heat setting.
A shot glass worth of vinegar and paper napkins
Chop-stick to de-bubble jam in the jar. Ladle and jar lifter and folded kitchen towel for the counter, near the canner.
8 c of sugar (white)
2TBSP of lemon juice (bottle is ok).
1 tsp of butter 4- oz of powdered pectin
Or I use 3 TBSB of Mrs. Wages (It says forest berry pie filling on the package) Do not pick up the other package as it has clove and cinnamon in that one!
Wash and stem the berries if you did not before you froze them in the freezer.(I did already). Or use fresh!
Put the berries in a steel pot along with the butter and lemon juice. Bring to a rolling boil. Take off from the heat. Now spend a couple of minutes, squashing the berries with a potato masher. I spent little time on this as I wanted chunks of berries in my jam.
Put back on the stove now, on high heat, and add the sugar and pectin while stirring and stirring. Bring back up to a rolling boil and then let boil for 1 minute. Take off the heat and skim the foam off the top and now you are ready to jar.
Take one jelly jar that you have sitting there with boilig water in it and empty the water out. Ladle the jam into the jar with 1-inch headspace at the top. De-bubble with the chopstick to get the air out.
Dip a napkin in the vinegar and wipe the top of the jar very well. Put on the seal and band, only finger tight. Do all your jars the same way. Put them in the water-bath canner with the water 2 inches over the top of the jars. Bring to a rolling boil and then start the timer for 10 minutes. After 10 minutes, take carefully out of the canner and set them on the folded towel, and leave for 24 hours. You will start hearing the ping as each jar seals. This says (Job well done). If you can mash down on any lid, then it is not sealed so re-do the boiling water bath or start eating this jar now. But I very rarely have a jar that does not give me the ping sound that I love to hear!.
Jams and jellies are a great start for canners as they are quick and easy to learn and they taste amazing too! I do hope that you will try this recipe. It makes an awesome gift as my friends could tell you, that they love my jellies. As I do not need a lot of them but do love to can new ones up, I always share with them and they do bring my empty jars back to me.
Thanks for your visit, I do enjoy seeing my number of visitors going up each day. It tells me that I must be doing something right with this little blog of mine. I did try to re-organize the blog yesterday so I hope that helps you to browse easier for more recipes, while you are visiting me. And I do thank you for your visit as you each brighten my day, everyday. Otherwise I just might be a hermit!
I post as always on Tue-Thur and Saturday. Today is just a freebie day. So please ,do come back and feel welcome to share my recipes with your families and friends as this is the purpose of this blog.
Connie B. https://www.wisdomforpennies.com
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