In this episode of Good Eats, Urban Preservation I: Jam Session, we learn how to make Jam, a delicious Spiced Blueberry Jam. The recipe however is just half of the show. The other half is about preserving said Jam. It will stay good 2-3 weeks in a sealed container in the refrigerator. Preserving will give you approximately a year for best taste. If you choose the preservation method, there are instructions in the recipe below. I thought about preserving, then I found out how much hardware was involved. There are jars, cooling racks, funnels, tongs and wands. This was a bit overwhelming for me, so I decided I will just gobble up the jam in the next few weeks 🙂
In all honesty, I’ve never made jam and was pleasantly surprised how easy and tasty it is. This one in particular incorporates some warm spices that give it that extra little something special. Verdict: Good Eats!
On to the recipe!
Get out your trusty Good Eats: The Early Years book and follow along
Take 2 12oz packages of frozen blueberries
Throw them in a large pot
Add pectin and spices (the episode calls for 1/4 tsp. of cinnamon which the recipe online doesn’t show, I added the cinnamon)
Pour in the lemon juice and cider vinegar
Bring to a boil
Mash it real good
Add in sugar and water
Bring back to a boil for 1 minute
Let it cool to room temperature, and you’ve just made jam!
Spread it on some crackers
Refridgerate and enjoy for the next 2-3 weeks
Spiced Blueberry Jam
Large stockpot or canning kettle
Jar rack or cake cooling rack (for holding filled jars off the floor of the pot
6 (8-ounce) Mason style preserving jars with lids and bands
Wide mouth canning funnel (technically optional, practically indispensable)
Canning tongs (specially made for snatching jars in and out of very hot situations
Large (8-ounce) ladle
Paper towels or dishtowels
Magnetized “lid-wand” or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids)
Nutmeg grater (optional)
2 (12-ounce) bags frozen blueberries
One (1 3/4-ounce) packet dry pectin
1/4 teaspoon star anise, ground fine
10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)
2 tablespoons lemon juice
5 tablespoons (2 1/2 ounces) cider vinegar
3 cups sugar
1/2 cup water
For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase.
Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you’re ready to can.
Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it’s hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This “headspace” is necessary for the jars to seal during processing.
Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don’t seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)
Return the jars to the pot being certain that they don’t touch the bottom of the pot or each other. (If you don’t have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don’t be fooled.)
Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 – 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 – 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you’re back down at base camp.Recipe Courtesy of FoodNetwork.com
Love this jam recipe, it looks absolutely delicious! 🙂
Thanks for the kind words! I just checked your blog out, such gorgeous photos! I’m now following 🙂
Thank you Sarah’n Spice for the very nice words about my blog! I am following you,too! 🙂
Looking forward to your next recipes!!! 🙂
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Looks amazing! Did you do all the photos yourself? Is that with your new lens? If so, they look really good!!
Also…do you think I could use fresh blueberries instead of frozen?
I did do all the photos myself 🙂 My new lens makes me look like I know what I’m doing ha ha!
You could use fresh instead of frozen. Because the frozen berries are picked at peak of ripeness they have a little less pectin in them (the thickening ingredient in jams and jellies) so if you use fresh you just want to make sure they’re ripe. If they’re not ripe, they’ll have a little more pectin in them, so just cut down slightly on pectin called for in the recipe.
This sounds delicious – I love cinnamon in jam as it’s so warming. Congrats for getting it onto foodgawker too.
The cinnamon really does make this jam. Thanks you so very much 🙂
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