Saturday, July 13, 2013
My parents used to own a pick-your-own blueberry farm in Virginia. I'd go there in the summers to help them out, and while my Mom was the Blueberry Pie Queen (they were the BEST!!), I taught myself how to make Blueberry Jam. While my family no longer owns the farm and I have moved to New Jersey, I continue to make blueberry jam in the summer when Jersey Blues come into season.
First, you need some blueberries!
Some of them were really big ones!
You need to wash your jars, lids, and bands thoroughly, and then boil everything in a hot water bath.
You need to get your sugar, lemon juice, and Sure-Jell or Certo (pectin), and then you start mashing the blueberries.
You measure everything, then bring it all to the first boil.
You add the sugar, then bring it up to a rolling boil.
Then you add the pectin, stirring continuously, for 1 minute. The longest minute EVER. After that, you ladle it into your hot jars, top it with a lid and a band, and you have JAM!!
I got 13 and and a half pints done today!