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Spice blueberry jam
04-14-2011, 11:14 PM
Post: #1
Spice blueberry jam
I'm glad to see we got a canning/preserving section. I made this jam around Christmas time for my family as a homemade gift. It turned out great and I've made it a second time since. This recipe comes from Alton Brown over at the food network, but I made some changes when I made the recipe. I added cinnamon as a spice (1/4 teaspoon). The recipe doesn't make the true "amount" he says, as I have always come up short each time I get to the canning process (probably from water boiling off).

I hope you guys get a chance to try it out, it's delicious on everything. Enjoy.

2 (12-ounce) bags frozen blueberries
One (1 3/4-ounce) packet dry pectin
1/4 teaspoon star anise, ground fine
10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)
2 tablespoons lemon juice
5 tablespoons (2 1/2 ounces) cider vinegar
3 cups sugar
1/2 cup water

"For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase.

Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.

Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)

Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.

Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)

Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)

Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp."
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04-15-2011, 02:44 AM
Post: #2
RE: Spice blueberry jam
Sounds yummy!!! Thanks for sharing the recipe.

I make a jam of our wild blackberries and store-bought blueberries. They go well together Smile

... in a world where I feel so small I can't stop thinking big!
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04-15-2011, 07:01 AM
Post: #3
RE: Spice blueberry jam
Wow you even have it down to sea level and everything!

I am thinking about going to my folks house and getting several gallons of berries so this might be a good recipe to try.

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04-15-2011, 09:22 AM
Post: #4
RE: Spice blueberry jam
You'll have to thank Alton Brown for the details of the canning process. I'm still fairly new at it, but my wife has gotten me several books on it. Here in CA, it's hard to come by wild/local blue berries, so the times I've made it, I think it's been from frozen ones. I also did a blackberry, raspberry, and blueberry, but that ended up being seed-tastic. I like this one because you don't have to pick a ton of seeds out of your teeth after you finish eating ;-)
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