This year, I managed to get about 10 pounds, just enough to make two batches of blueberry jam, a blueberry tart, lemon blueberry scones and mixed berry crumb bars (those 3 recipes are coming to the blog soon my friends, I promise). whole wheat flour, all-purpose flour, baking powder, baking soda, salt, egg, light brown sugar, buttermilk, orange juice, canola oil, vanilla extract, blackberry jam or 1/3 cup blueberry jam or 1/3 cup raspberry jam or 1/3 cup cherry jam, almond extract, sliced almonds, granulated sugar I mean, if you need fresh blueberries for a salad in the dead of winter, this will have to be your option… but if you ask me, save those fresh blueberry dishes for when they are in season! Regardless how busy we’ve been, I’ve tried to take advantage of ALL the amazing summer produce that I could! I've never tried freezing it. But if you prefer another way and feel it's safer, by all means use yours! If you want to store it in the fridge, transfer to jars and let it cool completely on the counter before refrigerating it. **Refer to my post for further explanation on wild blueberries vs cultivated. Combine the berries and sugar in a large, heavy pot over high heat. For snacking, cultivated are great! I recently won an advanced jam-making course, focusing on flavor combining using herbs/spices/spirits, etc. And just like that, the end of summer has arrived! Once it starts boiling, set you timer for 25 minutes. I am definitely not a canning expert. Required fields are marked *, Rate this recipe Special deals, thoughtful surprises,big wows—now through Sunday. This jam recipe is perfect! The under ripe redish berries that everyone overlooks are perfect for this recipe and give a much better blueberry flavor when compared to peak of ripeness berries. I usually use frozen fruits to make jams and preserves since it gives me the flexibility to make them all year round. Scoop out 1/4 cup and pour it into a small bowl. I always make 3 types of jam: Strawberry Rhubarb✔ Strawberry Vanilla Bean✔ and Blueberry. Can this jam be frozen, or does it have to be canned? 7. * Flavour, well it depends. This error message is only visible to WordPress admins, The LakeHouse Kitchen Cheese & Charcuterie Board. This is also important in baking because you don’t want your berries to water down your dessert. Measure 9 cups wild blueberries, add them to your pot. Blueberry jam is a little trickier in a way when it comes to “testing” when it’s done! Just sweet, intensely flavorful wild Maine blueberries, the right amount of sugar and a splash of lemon is what we use in our crafted, top selling Wild Maine Blueberry Jam. Sweet, but not too sweet, perfect texture, and made exactly 5 – 1/2 pint jars.! (check out my post for further explanation on this test vs the “cold plate test”. Fill 8 one-cup glass jars, sterilized according to the jar manufacturer's instructions, and then process according to the manufacturer's instructions. Measure 9 cups fresh wild blueberries. For example, if you’re making muffins or scones (lemon blueberry scones recipe coming soon), and you use wild blueberries, you will much more actual berries spread through out rather than if you would use bigger berries! Once you jam is properly jelled, skim off any foam on top (I have found that blueberry jam tends to not have much foam to skim). It will stay fresh in the fridge for up to 6-8 weeks. I too was skeptical of this method, AJ, since I come from the boiling water bath school. Slightly more berries and less pectin than my Raspberry version to get the right set and volume for a 12 bottle batch, but otherwise very similar. ★☆ 11.5 oz. I’m working hard on getting all those other blueberry recipes ready for you!!! So Happy it turned out for you and the kids, Your email address will not be published. See, if you do the cold plate test with blueberry jam, you are going to think it’s not done because when you run your finger through the jam, it will seep back together (usually anyways). Cook and stir the sugar … Blueberry Jam is the best and this is a easy recipe to follow, we have only a few steps to a delicious tasty batch of homemade blueberry jam. This year, I managed to get about 10 pounds, just enough to make two batches of blueberry jam, a blueberry tart, lemon blueberry scones and mixed berry crumb bars (those 3 recipes are coming to the blog soon my friends, I promise). Crush the blueberries a little with a potato masher. I’ve been using a different “test” and it just puts my mind at ease and assures me it’s really jelled properly. The basic difference between a jam and a preserve is that a preserve is chunkier and runnier than a jam. It really depends I guess. they're getting canned right now! Given that the downside is botulism, which can be fatal, I would err on the side of caution here. Stay close to the stove, you want to be stirring frequently so it doesn’t stick to the bottom of the pot and burn. https://www.allrecipes.com/recipe/239514/easy-small-batch-blueberry-jam ★☆ If you are canning, go for it.