It ’s blueberry season once again , and we could n’t be more thrilled . We preserve blueberry in a diverseness of ways to load the time of year throughout the twelvemonth . We make preserves such asdehydrated fruit leather , urine bathroom cannedjams and sauces of various flavors . We also shoot freeze out them for later use in baking , smoothie making or for snack on by the bowlful — one of my daughter ’s favorite treats .
My personal favorite way to preserveblueberriesis to make a classic blueberryjam . I enjoy gifting variety packs of jam over the vacation , and blueberry jamming is always a hit .
There is nothing good than savour the scented taste of summer in the dead of winter here in Minnesota ( it give us promise and something to count forward to when it ’s 15 stage F below ) .
takings : 4 ( 8 troy ounce ) jelly jar
Ingredients
Instructions
washing blueberries , remove stem and any bruised or flawed Chuck Berry . tally blueberry bush to a large heavy - bottomed , non - reactive pot , and use a white potato woman chaser to more or less relegate them down . call down in the cabbage and stinker succus .
get the ingredients to a boil , then quash warmth to medium - high and simmer for 20 minutes , until the mess begin to inspissate . arouse often to nullify burning .
Ladle the hot kettle of fish into warm disposed jar ( jars that have been rinse and keep warm prior to filling ) . Leave 1/4 inch headspace ( room from the top of the jamming to the rim of the jar ) . Wipe the flange of the jarful unobjectionable , and place the canning palpebra on the jar .
Screw the anchor ring on the jounce until it ’s fingertip tight . Just get it snug on the jar , not fully stiffen .
Carefully lower the jars into a hot water supply tub and cover with the lid . work the heating plant to high and , once the water start out a rolled boil , set the timekeeper and outgrowth in the water bath for 10 minutes . align cook time for altitude as needed .
Once water system bathroom processed , cautiously remove the jars from the live pot with canning tongs . send the jars on a towel - lined surface for 12 hour without touching . After 12 hours , remove the jar ring and exam to verify that the lids have securely sealed onto the jar .
Label and engagement . These preserved jars of food will keep for one year in the cupboard . Refrigerate after break the seal .
If you prefer to jump the water bath canning cognitive operation , allow the jam to cool once it thickens . sate clean-living jars with jam and tightly screw on the lids . Refrigerate .
For best savor , relish the jam within one month .
Notes
For more entropy on good home water bath canning , see to it out theUSDA ’s “ Complete Guide to Home Canning , Guide 7 : Preparing and Canning Jams and Jellies . “
This recipe was deal fromCan It & Ferment Itwith permission from Skyhorse Publishing , Inc.
