The mid-summer blueberry bounty presents itself at farm stands, sure, but also in U-pick fields, in backyards, and—perhaps best—wild on a random hillside. The strategy: Get as many as you can while they’re here, make a pie, and put up a dozen or so pints as jam for the eleven months of the year they aren’t available fresh. You will thank me in February.
In a large saucepan, mash the blueberries with a potato masher. Add the sugar, lemon zest and juice, and nutmeg. Turn the heat to medium-high and bring to a boil, stirring. Reduce the heat to medium-low and continue to cook for 20 to 30 minutes. Test the jam by doing a frozen-plate test as described below.
Remove from heat and skim off any foam. Carefully pour into 4 sterilized half-pint jars. Seal and process according to the directions below, or search for “USDA canning guide” on the web for the latest guidelines.
Makes 4 half-pints
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 41861.7mg||1444 %|
|Potassium 218.7mg||6 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 28.5g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 132
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