This jam is so tasty! Goes great with the cinnamon sugar scones!
Tools you'll need:
2 Large soup pots (one deep enough to submerge the jars)
Several dish towels
Measuring glass
Juicer
Zester
Measuring cups
Measuring spoons
Stirring spoon
Canning supplies - fresh jars with new lids, tools to grab the jars from the boiling water, funnel
Ladle
Ingredients:
3.5-4 cups fresh (or frozen) blueberries
1 + Cup sugar
1 large Lime
1 tsp vanilla extract
Lemon juice
Optional: Cinnamon to taste
Instructions:
Put the blueberries and 2/3 of the sugar in a pot and put on medium low heat. Cook the blueberries down. Add the juice of the lime and zest the whole outside of the lime. Add the vanilla. Let it cook down on low to medium low heat until it thickens some. You may taste it to see if you want more sugar. Be sure to stir often so nothing sticks to the bottom of the pot. You want a gentle bubble when cooking down.
While the blueberries are cooking, in the other pot, boil water and then boil the jars and lids for 10-15 minutes. Remove from the water and lay on a table covered in the dish clothes to cool/dry. Make sure there is enough water to completely submerge the jars.
When the blueberries are your desired consistency, place the canning funnel on one of the jars and ladle the blueberries into the jar leaving a little space at the top. Put about 1/2 tsp of lemon juice on the top to prevent bacteria growth. Put the lid on, but don't twist closed to tightly. Lower the jar into the boiling water. Boil all the jars for another 10-15 minutes. Remove from the water and place on the dish towels. You will know the jars are sealed when you hear them pop. The lid on the top will also not give under pressure from your finger. Store either in the refrigerator or in a cool dark spot like the basement or pantry. Refrigerate upon opening. When I make this, I used 8 quarts (32 cups) of blue berries and got about 16 12-oz jars of preserves. Mangia!
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