Friday, July 22, 2011

Blueberry Lemon jam

What do you do when you pick 2 gallons of blueberries??? Well, you freeze quite a few. You make a blueberry cobbler or two (and then eat it for breakfast with vanilla ice cream) and you make jam. Yummy yummy blueberry lemon jam. Olivia says it tastes like blueberry lemon candy.
I can't wait to make some biscuits on Saturday morning or maybe pancakes and pour some summer goodness on the top. I think this would also be delicious mixed into yogurt or poured over ice cream.

I made some slight variations to the recipe (yes, I know. I always do that. Sorry.) so I starred *** those.

Blueberry Lemon Preserves
By Paula Deen, taken from Paula Deen Magazine July/August 2010

Besides slathering on top of biscuits or spreading between layers of cake, try stirring about 1 Tbsp into 1/2 c of a simple vinaigrette dressing to drizzle over mixed greens for a summer tasting salad anytime of the year.

5c Fresh blueberries ***run through the Vita-mix blender for a few seconds to make it more the consistency I wanted. I'm not a big fan of chunky fruit in my jam.
6.5c sugar
grated zest and fresh-squeezed juice from 2 lemons
2 (3oz) envelopes of liquid fruit pectin ***never seen this, so I used 1 box of sure-gel and my jam isn't exactly jam consistency. More gelled than syrup, but not quite as gelled as jam.
7 half-pint jars, lids, and bands ***I some how ended up with 9 half-pints so throw a few extra jars, flats, and rings in to sterilize. I pretty sure it was blending the berries up that did this.

Sterilize jars, lids and bands just before using for 10 minutes in simmering water or in the dishwasher. (You can do this while bring the berries to a boil, but be sure to have everything you need ready, that part goes fast.) Remove one at a time when ready to fill.
In a stockpot, combine blueberries, sugar, lemon zest, and lemon juice.
Bring to a rolling boil over high heat, stirring frequently.
Stir in pectin; return to a boil, and boil for one minute.
Remove from heat. Skim any foam from surface of blueberry mixture, if necessary.
While blueberry lemon mixture is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the rims.
Wipe rims with a clean, damp cloth and seal jars with lids and bands.
Process in a boiling water bath for 15 minutes.
Remove from water bath, and cool completely at room temperature.

The girls are quite excited to eat some of this as I was brave and actually let them assist in the making of the jam for the 1st time. Thankfully Samuel slept through the whole thing, no one got burned, and everyone was happy at the end. I couldn't have asked for anything more.


Cottage Mommy said...

This looks delicious! I'd never have thought to do blueberry with lemon! I've only made strawberry freezer jam but I'm starting to see what I've been missing out on!

Misha Leigh. said...

This sounds amazing!!!

kt mac said...


Andrea said...

Mmmmmm! Can almost taste it :) Fresh blueberries in the summer are just divine!

Chelle said...

A little birdie told me you are planning to a lot of blogging in Nov. like you did last year...and I for one, can't wait! Miss lovely you in this dear little space.

Aadoria said...

I gave you the Versatile Blogger Award! Come check it out here:

Thanks for being a great blog!

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