I made a batch of blueberry jam last night, and it is so wonderful! It's also very easy! I did a third of the recipe and it made just over 1 1/2 pints.(Blackberry, blueberry, boysenberry, dewberry, gooseberry, loganberry, raspberry, youngberry)
Yield: about 3 pints
9 cups crushed berries
6 cups sugar
Combine berries & sugar in saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. 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 boiling-water canner.
(I usually don't do a water bath for jams. I just heat the lids and rings in simmering water, then pour the hot jam into jars and put on the lids and rings.)
4 comments:
So those are the measurments you used, but 1/3 of the orginial recipe? I think I may take a stab at it while blueberries are so dang cheap...not to mention TOTALLY being on a roll with all this canning stuff! :)
Okay, duh! I just re-read the first part of the post! I get it.
Yeah, so I used 3 cups of crushed berries and 2 cups of sugar.
Mmmmmmmm.
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