I have not made Blueberry Jam for several years, everyone loves the Strawberry so much. I had a special request for Blueberry, so I made 9 jars! I had forgotten it was a bit more difficult than Strawberry. As with the Strawberry Jam I use the inversion method of canning. This is the reduced sugar recipe by the way!
You will need:
Pectin, I use Sure Jell For Less or No Sugar Needed Recipe, I use the less sugar recipe (the box is pink)
7 pints of Blueberries (wash and measure according to the directions of your Pectin)
4.5 cups of sugar
Follow the instructions that come with the Pectin.
Note: Instead of putting the berries in the food processor, I just mash half and leave the other half whole. It works just fine.
After filling jars, place lid and screw cap tightly, turn the jar of jam upside down and leave that way for 2 hours.
After 2 hours, you can then turn jars right side up and check for seal by pressing middle of lid with your finger, if the lid springs back, it is not sealed and you will need to refrigerate.
The Jam will last for 1 year unrefrigerated and up to 3 if you refrigerate.
11 comments:
Looks fantastic. The blueberries look big and juicy.
My daughter is a blueberry fanatic! I like how you've only mashed half. I bet this is good on toast, muffins, and ice cream! Pretty jar, too!
Hmmm. . . You are sending me how many jars?? LOL I love blueberry jam! Alas, DS does not. We did not make any this year. Much love, Raquel XO
Yes, but does it turn your teeth black? Only kidding, it looks and sound fab. Good job, Cheryl.
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There is a bunch of recipes you can prepare with blueberries the secret is to have good imagination, it's all about the idea you want to portray or rather to bring into real life, so you can taste it.
I like the blueberry very much... I pleased to find that jam. . I am so much exited for trying this recipe in my home.First i will try and come back soon here with my feedback. Thanks for sharing with us.
Regards
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