Ingredients with Measurements:
- 4 cups fresh blueberries
- 2 cups granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
Step-by-step instructions:
1. Rinse and drain the blueberries. Remove any stems or leaves.
2. In a large pot, combine the blueberries, sugar, lemon juice, lemon zest, and salt.
3. Cook the mixture over medium-high heat, stirring occasionally, until the sugar dissolves and the blueberries release their juices.
4. Increase the heat to high and bring the mixture to a rolling boil. Stir frequently to prevent sticking and burning.
5. Use a candy thermometer to monitor the temperature. When the mixture reaches 220°F, it should start to thicken and set.
6. Test the jam for doneness by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it's ready.
7. Remove the pot from the heat and skim off any foam or bubbles.
8. Ladle the hot jam into clean, sterilized canning jars, leaving 1/4 inch headspace.
9. Wipe the rims of the jars with a clean, damp cloth. Place the lids and bands on the jars, tightening them just until finger-tight.
10. Process the jars in a boiling water bath for 10 minutes. Use a jar lifter to remove the jars from the water and let them cool on a towel-lined surface.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Temperature:
Cooking temperature: Medium-high to high heat
Setting temperature: 220°F
Serving size:
This recipe makes about 4 cups of jam, or 8 half-pint jars.
Nutritional information:
Serving size: 1 tablespoon
Calories: 50
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 25mg
Total carbohydrates: 13g
Dietary fiber: 0g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh, but be sure to thaw them first.
- You can use lime juice and zest instead of lemon for a different flavor profile.
- You can reduce the sugar to 1 1/2 cups for a less sweet jam.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Add a tablespoon of balsamic vinegar for a tangy twist.
- Add a teaspoon of vanilla extract for a sweet, floral note.
Tips and tricks:
- Use a wide, heavy-bottomed pot to prevent scorching and promote even cooking.
- Stir the jam frequently to prevent sticking and burning.
- Use a candy thermometer to monitor the temperature and prevent overcooking.
- Skim off any foam or bubbles that form on the surface of the jam.
- Use a canning funnel to fill the jars neatly and avoid spills.
- Use a bubble remover tool to release any trapped air bubbles in the jars.
- Store the jam in a cool, dark place for up to a year.
Storage instructions:
Store the jam in a cool, dark place for up to a year. Once opened, refrigerate and use within a month.
Reheating instructions:
To reheat the jam, place the jar in a pot of simmering water until the jam melts and becomes liquid again.
Presentation ideas:
Serve the jam in a small dish or ramekin with a spoon for spreading. You can also use it as a topping for toast, pancakes, waffles, or yogurt.
Garnishes:
Garnish the jam with a sprig of fresh mint or a slice of lemon or lime.
Pairings:
Pair the jam with buttered toast, scones, biscuits, or croissants. It also goes well with cheese, such as brie or goat cheese.
Suggested side dishes:
Serve the jam with a side of fresh fruit, such as sliced strawberries or peaches.
Troubleshooting advice:
- If the jam is too runny, cook it for a few more minutes until it thickens.
- If the jam is too thick, add a splash of water or lemon juice and stir to thin it out.
- If the jam doesn't set, you can re-cook it with a bit more sugar or lemon juice to activate the pectin.
Food safety advice:
- Always use clean, sterilized canning jars and equipment to prevent contamination.
- Follow proper canning procedures to ensure a safe and shelf-stable product.
- Discard any jars that show signs of spoilage, such as bulging lids, mold, or off odors.
Food history:
Jam-making has been a popular way to preserve fruit for centuries. The addition of lemon juice and zest helps to balance the sweetness of the blueberries and add a bright, tangy flavor.
Flavor profiles:
This jam has a sweet, fruity flavor with a tart, citrusy finish. The blueberries provide a rich, deep color and a juicy texture.
Serving suggestions:
Serve this jam as a condiment or topping for breakfast or brunch dishes. It also makes a great gift or party favor.
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