Sunday, 17 July 2016

Blueberry Sage Jam.

Putting Up with Erin- A canning blog focused on pickling, preserving and "putting up" food in jars.

Yield: 9 half pint jars


10 cups fresh blueberries
4 cups sugar
Juice and zest from 2 lemons
2 Tbsp powdered pectin
1-2 handfuls of fresh sage

In a large- sized, non-ionized pot combine blueberries, sage, and lemon zest and juice. Heat on low to medium heat. As the mixture begins to warm, mash up the blueberries using the back of a wooden spoon or potato masher.
Add sugar and pectin, bring to a boil, lower heat to sustain a simmer for 10 minutes, or until mixture reaches 220F. Using either the frozen saucer method or another gel point method test your set.
Ladle jam into hot, sterilized half pint jars leaving approx. 1/4 inch headspace.
Wipe rims, apply lids and rings (finger tight), and then process jars in a hot water bath for 5 minutes.
Remove jars from canner and let cool on a folded towel on the counter for 24 hours.

Can I use something other than lemon juice?
A: For those of you who can’t have citrus, try using a tablespoon of apple cider vinegar in place of the lemon. It will balance the flavor in the same way.

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