Saturday, June 30, 2012
First Canning Of The Season
I did lower the amount of sugar so I cooked it just a bit longer to help it set since I had trouble last year with jam setting based on the lower sugar content. However this recipe had added pectin so the jam is a little thick. But it is still spreadable and I don't mind. We just won't be gifting this batch.
The plan was to go pick more blueberries for fresh eating and jam but I just got an email from the berry patch. Due to severe bird issues all of their berries are picked out for the season which is just crazy. There is normally six good weeks of picking. O well, I guess its super thick jam for this year.
Since posting I have been asked for the recipe so here it is if you would like to try it. I got it from Ball's Complete Book of Home Preserving.
4 1/2 cups blueberries
1 package powdered pectin
5 cups sugar (I only used 4)
1 T. grated lime peel
1/3 cup lime juice
Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yields about 6 half-pints.