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.

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Name: Blueberry Jam
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 6 Cups fresh blueberries rinsed, stems removed; 3 cups sugar; 1 Lemon zest and juice of; 1/2 teaspoon teaspoon freshly grated nutmeg

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INGREDIENTS

6 Cups fresh blueberries ; rinsed, stems removed
3 cups sugar
1 Lemon ; zest and juice of
1/2 teaspoon teaspoon freshly grated nutmeg

Servings

INSTRUCTIONS

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

NOTES

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Nutrition

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Serving Size: 1 Serving (357g)
Recipe Makes: 4 Servings

Calories: 132
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 132

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