The Recipe: How to make a sweet, spicy, summery blueberry jam in 90 minutes. Blueberry Jam with Cinnamon is perfect for warm blueberry muffins (yum!) and especially the most-amazing Summer Corn Bread with Fresh Blueberries.
The Conversation: Making jam is 10 percent effort and 90 percent timing.
Making jam is 10 percent effort and 90 percent timing.
Naturally the fruit must be ripe and ready. That's timing, right?
But there's more. Before you start to cook the jam, it's important to get all the “canning business” ready to go, the jars, the hot water bath, the lids and rings, even the towel that'll protect your countertops from hot jars.
You see, to safely can the jam so that it will keep for a year or two without refrigeration, the objective is to have three things hot and waiting when the jam comes off the stove.#1 JARS For hot, sterilized canning jars, run clean canning jars through an otherwise empty dishwasher. This takes the longest time, depending on your dishwasher’s cycle time.
#2 HOT WATER BATH For the actual “canning,” bring water to a boil in a hot water bath (that’s what the big canning pot is called). I got mine at Target, it included several handy tools. There should be enough water in the hot water bath to cover the jars plus an inch or two more. (That means you'll need less water for half-pint jars, more for pint jars, right?) Be sure to allow for some evaporation.
#3 LIDS & RINGS For clean, sterilized lids and rings, place them in a saucepan and bring to a boil.
For still more canning tips and ideas, check out Practical Home Canning Tips, a long list of the many lessons I learned when I spent an entire summing canning. Yeah, twas a canning-crazy summer.
But the most important timing? You can make a big batch of Blueberry Jam with Cinnamon in just 90 minutes. Really!
BLUEBERRY JAM with CINNAMON
Time to table: 90 minutes
Makes 11 cups jam, enough for 11 half-pint jars or 5 pint jars plus some extra
- 8 cups (a scant 2-1/2lbs, 1050g) fresh blueberries
- 6 cups (1200g) sugar
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 three-ounce pouches liquid fruit pectin
Prep your canning supplies, things do move fast!
COOK the JAM
In a large, heavy pot, combine all ingredients except the pectin. Bring to a boil, stirring occasionally and smashing the berries with a potato masher as they soften.
Watch carefully, once the jam begins to boil, stir it continuously (no walking away, now!) until the jam reaches a full rolling boil that can’t be stirred down.
Stir in the pectin and let the jam boil for 1 more minute, stirring constantly.
Remove it from the heat, if there’s foam on top, skim it off.
“CAN” the JAM in HOT WATER BATH
Place a funnel inside a sterilized, hot jar, fill the jar with hot jam, leaving a half-inch of “headspace” from the top of the jar. Remove the funnel and carefully wipe the inside and lip of the jar with a clean, damp cloth, these can interfere with the sealing.
Place a hot lid on the jar, tighten a hot ring on the jar.
Once all the jars are filled, use a jar lifter to carefully drop the jars into the hot water bath filled with boiling water. Bring the water back to a boil, then cover and process for 10 minutes.
Lift the jars out and place on towels on the counter. When the lids seal, the jars will “pop” – a very satisfying sound, that pop!
Go Blue! Celebrate the Wonder of Blueberries!
~ Twice-Roasted Beets with Red Grapes, Cherries, Blueberries & Avocado Feta Cream ~
~ Melon, Blueberry & Feta Salad with Honey Lime Vinaigrette ~
from A Veggie Venture, my food blog
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