Monday, June 17, 2013

Blueberry and Lemon Jam- always popular!

I've been making this jam annually for at least ten years and I've used in a preserving classes.  It's easy to make and so different from the same old, same old jams.  You can use blueberries or try it with raspberries.  It will be a great hit with your friends, perfect as a Christmas or hostess gift.

This recipe makes about 5 - 250 ml jars.

2 1/2 lbs blueberries
4 2/3 cup sugar, plus 1/2 cup
3 1/2 oz water
7       oz lemon juice
2       lemons

Rinse the two lemons in cold water and slice them into thin rounds.  In a preserving pan, poach the lemon slices with 1/2 cup of sugar and the water.  Continue to cook until the slices are translucent.

Rinse the blueberries in cold water without soaking them.  Add the blueberries, 4 2/3 cup of sugar and the lemon juice to the pan and bring to a simmer.  Pour into a ceramic bowl.  Cover with a sheet of parchment paper and refrigerate overnight.

Next day, bring this preparation to a boil, stirring gently.  Continue cooking on high heat for about ten minutes, continuing to stir.  Skim carefully.  Return to a boil.  Check the set.  Put the jam into jars immediately, add the lemon slices to the jars and seal.  Process in a boiling water bath for ten minutes.

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