Spiced Blueberry Jam
Hey there. Last week I had the pleasure of teaching a hand pie class virtually from the comfort of my kitchen. As you probably know, I teach classes both in person and virtually. One of my more popular classes is Canning 101-water bath canning. I love teaching it. I think it really helps people get a lot more comfortable with the canning process and then we can introduce pressure canning as the next step. I like using a seasonal recipe in my canning classes. I have a recipe for Spring, Summer, and Fall. In the spring we make a strawberry-black pepper-balsamic jam. In the summer we make a spiced blueberry jam. And in the fall we make a pear-cranberry chutney. I've been teaching a lot of canning classes this summer and the blueberry jam has smelled so amazing so when I was thinking about what I wanted to make as the filling for handpies, I decided to add the blueberry jam, rather than a traditional pie filling. And it is so good y'all! I wanted to share the recipe with you. Oh. The best part? It takes about 20 minutes to make.
The Recipe
Spiced Blueberry Jam
from Food in Jars website
Ingredients:
1 1/2 pounds blueberries rinsed and picked over for any lingering stems
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 tablespoon fresh lemon juice
Instructions
Pour the clean blueberries in a low, wide, non-reactive skillet. Using a fork or wooden spoon, work the blueberries until they're mostly crushed. Stir in the sugar.
Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 8-10 minutes, until the fruit starts to thicken into jam.
Add the cinnamon, nutmeg, and cloves, along with the lemon juice.
Continue to cook for another 2-3 minutes, until the jam has thickened and you can pull a spoon through and it does not immediately fill back in.
From here you can either can the jam or let it cool and place in refrigerator for up to 2 weeks.
I served my jam on toast with homemade butter! And yes, you can still see some of the buttermilk left in the bottom of the dish. Yum! Y'all. This jam tastes like fall in a jar. Happy making!
'til next time
-k
xoxo
