Packed with berry flavor, this jam is tasty enough to eat off the spoon. Pectin is necessary to make a properly thickened jam, but rather than go for the store-bought kind we used apple peel for an all-natural spread.
Special equipment:We’re assuming that you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning:
•4-ounce jelly jars
•Lids with sealing compound for 4-ounce jelly jars
•Bands for 4-ounce jelly jars
•Boiling water canneror 15- to 20-quart pot with a tightfitting lid
•Canning rackthat fits inside the boiling water canner or 15- to 20-quart pot
•Thin, flexible rubber spatula
•Jar lifter
•Deep frying/candy thermometer
What to buy:Bottled lemon juice may sound counterintuitive, but it helps ensure a uniform acidity level, which is vital to proper canning.
Game plan:General canning tips:Before you turn on the heat, be sure to do the following: Read the recipe through, gather all necessary equipment, and check that you have the right amount of each ingredient on hand.
Give all your equipment a once-over: Examine your canning jars for nicks, cracks, uneven rims, or sharp edges that may prevent sealing or cause breakage; check that the lids have no dents and that the sealing compound is even and complete; and check that the bands fit properly.
Finally, have your jars, lids, and bands already sanitized before you start, and prepare only enough for one canner load at a time.
Blueberry jam – specific tips:Select fresh berries at their peak, and use firm, uniform-size produce free of any cracks, spots, or growths.
The jam is ready when it passes the plate test: Once you draw your finger through the cooled jam (see below), it should hold together on the plate without being runny. Don’t wait until it is a solid, unmovable mass or it will be overcooked and caramelized.
Ingredients (4)
Instructions
For sanitizing the jars and lids:
