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SPICED BLUEBERRY JAMMIN'
Preserving Hardware:
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)
Jam Hardware:
Medium−large saucepan
Wooden spoon
Hand masher
Nutmeg grater (optional)
Jam Software:
2
(12−ounce) bags frozen blueberries
One (1 3/4−ounce) packet dry pectin
1
1
2
5
3
1
/4 teaspoon star anise, ground fine
0 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre−ground)
tablespoons lemon juice
tablespoons (2 1/2 ounces) cider vinegar
cups sugar
/2 cup water
For the jam:
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2
3
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) 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:
7
) 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
8
minutes to sterilize.
SPICED BLUEBERRY JAMMIN'
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