I get excited when blueberries are in season. There are just so many things you can do with them it's crazy! Yes, I do keep frozen ones year-round, but there's something special about having buckets full of fresh blueberries.
The first thing I usually make with them is jam. Really, who doesn't end up making jam with boat loads of fresh fruit? This has got to be my most favorite jam ever! It has very little sugar and tastes SO fresh! I've never tasted a blueberry jam that even compares to this! It's simply that good.
This recipe is actually good for canning, however I wanted to keep it easy on ya'll so I've stuck with keeping it in the refrigerator. If you really, really want to know how to can it, there has to be at least five people who wants to
know how as well. Not being rude or whatever, but typing it all out takes a bit of time and farm life limits computer time. However, if five or more of ya'll are interested I'll be more then happy to type it up for ya'! ;) Really, I would. If you've never made jam before this is a good recipe to start with! It's easy, quick, and has very low sugar.
Blueberry Jam
1 cup organic cane sugar
2 tsp. Pomona's Universal Pectin
8 cups blueberries
1/4 cup bottled lemon juice
2 tsp. calcium water (included in the Pomona box)
Combine the sugar and pectin in a small bowl and set aside.
Combine the berries with a splash of water in a medium saucepan, mash and slowly bring to a boil.
Add the lemon juice and calcium water. Pour in the sugar-pectin mixture and stir to dissolve.
Return to a boil and then immediately remove from heat and let the jam rest for 5 minutes, stirring occasionally to release air bubbles.
Ladle into pint or half pint size canning jars and allow to cool before capping. Refrigerate for up to three weeks.
There you have it! The absolute best blueberry jam...ever!