You can turn anything into jam...and there's nothing better than the homemade kind...no preservatives, no additives, just fruit...and, well, yes, sugar. I made blueberry jam today from the berries we've been picking from our bushes and freezing (place washed, de-stemmed blueberries on a cookie sheet and put them in the top of the freezer; once frozen put into a labeled, dated zip lock freezer bag) this summer. It's an easy process that requires a little effort but it's well worth it.
Lise's Blueberry Jam
9 cups blueberries
6 cups sugar
1/3 cup fresh lemon juice (I used Meyers lemon juice that I froze last Dec)
1 tbsp butter
There is no pectin in this recipe, I prefer to keep things as natural as possible and have been experimenting with the results...so far, I find pectin to be unnecessary
Smash the blueberries in small batches with a potato masher...I like to leave some whole berries...
spoon test (I tried to take my own pictures of this but wasn't successful).
The end result is worth the effort, and if you're going to eat sweet things, this is a natural way to go about it.
Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,
Looks delicious! I've never had blueberry jam. Looks like blackberry, think the taste is similar?
The only thing missing at this year's Thanksgiving feast will the the Native Americans. Hugs!
Wayne loves berries on his cereal. Sometimes we have to leave on a trip before the berries are gone. I freeze them like you mentioned and they thaw just fine to use like fresh fruit. Besides, I hate waste. - Margy
Oh golly all, it was not as perfect as I had thought it would be. More to come about that situation!
Patti, right now, it tastes like a cinder block.
Dad, it's a good thing I won't be bringing it.
Margy, I'm trying to recover my mess, more to come on this!
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