Jammin’ Out

To the shade of blue… berry that is!

Saturday I was ultra productive in both the garden and kitchen!  Not only was I baking bread, blanching and freezing beans, making pickles, and harvesting zucchini, but I also whipped up 2 batches of blueberry jam.  My original plan was to make raspberry; however, due to forces of nature, my local pick your own farm has closed for the season. 😦

Blueberry Jam
4 C mashed blueberries
4 C sugar
1 pkg Pectin
Bring mashed berries and pectin to a rolling boil, the kind that can’t be stirred away.  Add sugar and bring back to a hard boil for 1 minute.
Remove from heat, ladle into hot, sterile jars, and process in a boiling-water canner for the appropriate time for your altitude, 10 minutes for me.  Remove from canner and allow seals to set, undisturbed, for 12-24 hours.
Nothing pleases me more than the sweet popping sound of my jars sealing!

Leave a comment

Filed under Boiling-Water Bath Canning, Jam & Jelly, Vegan, Vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s