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Monday, June 4, 2012
Blueberry Jam
Why is that we rarely hear about blueberry jam? Does the grape have such a stronghold on those jam jars that the blueberry gets pushed aside? I almost always have blueberries in the fridge for topping my breakfast oatmeal, and that means that I sometimes have blueberries about to turn bad. Yet, it never occurs to me to make blueberry jam, as it does when the strawberries are getting overly ripe. So I decided to try it.
The best part about making your own jam – especially if you are a food-allergy family – is that you can control the ingredients. My basic jam recipe is super-simple. In Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts
I include strawberry, raspberry, and blackberry versions. Here’s the blueberry version:
Blueberry Jam
Combine ½ cup of sugar for each cup of blueberries in a stainless steel pot. Heat on medium-high, stirring frequently, until the jam starts to thicken. This will take 10-15 minutes. Add up to 1 tbsp of freshly squeezed lemon juice for each cup of blueberries. Let it cool and then transfer to a storage container. Or, transfer to prepared jam jars and boil for ten minutes.
I just started “canning” my own jams, and will talk more about that at a later date.
For now, I’d like to know why it’s called “canning” when there are no cans involved. Does anyone know?
We love blueberry jam! We always return from Maine with a supply of blueberry jam and chutney. Interesting that you are not using pectin!
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