Blueberry Spiced Jam
Blueberry season is right around the corner! I have always loved going blueberry picking. In fact, my first time picking farmed blueberries was in Iowa the first year that we moved here. The little farm was so cute with rows and rows of mature, beautiful bushes. Now that farm is closed, and I have yet to find a replacement. During the pandemic, many of the blueberry farms local to us shut down and were by appointment only. That seems to be the new way to u-pick, which I can understand from the perspective of a small farmer, but it’s more difficult for me to actually set up and stick to as a mom of three young children.
Instead, I opt for steals and deals at the grocery store, or I hope that there is a local option at a nearby Amish store or farm stand. If you have been reading our blog since I first began writing it, back in 2015, I was on a journey to understand where our food came from and what the best options were to reduce our carbon footprint, to grow our own, etc etc. Now, I am more focused on doing what is best with what you have. I think the true power lies in the knowledge of which option is best for our bodies and our planet, but then we must also do what is the best option for our families and our budget. It’s a tug of war, really.
the method:
This blueberry jam is based on the USDA approved recipe for making fruit jams. In the past, I have always followed Ball® tested and approved recipes, as I am an ambassador for them, but I wanted to look into what the USDA had to say about making jams and jellies and other canned goods. I actually really enjoyed seeing their instructions for making jam because it gives you the freedom to create your own recipes and measurements, within its set of guidelines, of course.
I suppose, it more so gives you the ability to understand the why behind how a canning recipes works. For instance, this chart tells you which fruits are low in pectin, meaning that they would need extra pectin added to the recipe for it to gel correctly. In this case, blueberries are a naturally low pectin fruit, so we do have to add in some pectin to create a jam that has the correct consistency.
canning jam:
Canning jam is quite simple and one of the easiest recipes that you can make for a beginner canner! Because fruit jam is a high-acid food, it can be processed in a hot water bath canner. You can find my full instructions for using a hot water bath canner in this post.
To begin, you will want to prepare your jars, lids, and bands. Wash and sanitize everything, then place them into the canner covered with simmering water. Make your jam recipe according to the instructions. Then, fill one hot jar at a time to the correct headspace, remove air bubbles in the jam, wipe the rim of the jar, and apply the lid and band.
This jam processes for 10 minutes at altitudes of 1,001 - 6,000 feet.
This recipe has some lovely added spice to flavor the jam, which gives it a unique taste! It’s a lovely summer recipe, and I hope that you enjoy giving it a try. Have you made blueberry jam before? Don’t forget that you can freeze this, too, if you prefer!
Blueberry Spiced Jam
Ingredients
- 4 cups blueberries, crushed
- 4 cups granulated sugar
- 1 tsp grated nutmeg
- 6 tbsp fruit pectin
- 1/2 tsp butter (optional)
Instructions
- Wash and sterilize your jars, lids, and bands. Place them into the canner and cover with water and bring the water to a simmer.
- Wash and rinse your blueberries. Remove any stems or blossoms. Crush the berries with a potato masher and place them in a large saucepan. Add the sugar and nutmeg and bring the mixture up to a rolling boil.
- Once the jam has coming to a full rolling boil that cannot be stirred down, gradually add the pectin, stirring it constantly. Boil the jam hard for 1 minute, then remove the pan from heat. Skim off any foam. If you like, you can add the butter during the last minute of boiling to help reduce the foam.
- Remove one jar from the canner and ladle the hot jam into the jar, leaving 1/4-inch headspace. Remove air bubbles and adjust the headspace if necessary. Wipe the rim of the jar with a wet, clean towel. Apply the lid and the band to fingertip tight. Add the jar back into the canner. Then, fill the next jar and repeat with the remaining jars.
- Cover the canner and turn up the heat to a rolling boil. Process the jars for 10 minutes at 1,001-6,000 ft elevation. Adjust the timing for the elevation that you live at.
- When the jars are done processing, turn off the heat and remove the lid. Leave the jars to sit in the water for 5 minutes. Then, remove the jars and place them on a towel on a flat surface. After 12 to 24 hours, check the seals and store the jars without the bands in a cool, dark place such as a pantry or cellar. The jam will keep for 18 or more months.
