Saturday, June 12, 2010

First Jam of the Year

Lance picked blueberries last week.  We also picked black raspberries from a friend's yard (and got attacked by chiggers.  Ack.)  Since berries either need to be frozen or dealt with quickly and we are berry-rich, I decided to make a quick jam.  Using my favorite canning book, Well Preserved, I looked up blueberry recipes and came across both a blueberry chutney (which I'll make later) and the Black and Blue Jam, which I made this afternoon.

It was hot, but luckily it came together quickly on the stove.  I love using my enameled cast iron dutch oven as a jam pot:
After cooking the jam for 20 minutes or so, I put it into jars.  It made three 8-oz jars and one 12-oz (or maybe 16?) jar:

It was very good on a cracker:

And now it's time for me to get ready for the 80's pubcrawl in honor of CB's going away to grad school!  I actually made my top for it, which I'm very excited about.  I'll post more pictures of my outfit tomorrow--it involves a 20-year old crimping iron and an outfit that may double for a robot costume at a later date.  A sneak peek:

Oh yeah, recipe.

Black & Blue Jam
(adapted from Well Perserved by Mary Anne Dragan)
  • 3 cups black raspberries (original calls for blackberries)
  • 3 cups blueberries
  • 4 cups sugar
  • 1/4 cup + 2 tbsp lemon juice (about 2 lemons's worth)
  • zest from one lemon
Put the berries and sugar in your jam pot.  Using a potato masher, crush the berries.  Let sit at least one hour. Add lemon juice and zest.

Prepare the preserving jars by sterilizing the jars, lids, and rings in a pot of boiling water.  While the water is boiling to sterilize the jars, bring the berries/sugar/lemon to a boil over medium-high heat.  Boil rapidly for 15-20 minutes, stirring often.  The mixture will get dark and thick.  (If desired, test the set by dropping a little on a plate that has been in the freezer.  If it gets thicker as it cools and hold its set, then it's ready!)

Remove from the heat, stir, and skim off the foam (if necessarily).  Pour the jam into the sterile jars, leaving a 1/4-in head space.  Wipe rims clean and seal according to manufacturer's directions. Process the jars in a boiling water bath (your sterilization pot is perfect and already hot!) for 10 minutes.  Remove from bath and let cool.  Lids should seal as the jars cool

No comments: