Blueberries are great right now, so why not take advantage of them? This recipe for spiced blueberry jam is a delicious way to add a kick a peanut butter and jelly sandwich. It’s also tasty between layers of lemon cake, on corn muffins for breakfast, swirled into yogurt, and even right out of the jar with a spoon (no shame here!)
Our recipe is pretty simple, and it actually works very well with frozen blueberries, so bookmark this for when the holiday season rolls around. Packed up nicely, it makes an unforgettable gift! Check out Kilner’s great selection of Jar sealing sets to help you wrap your homemade gifts in style!
– Large Stock Pot
– Six 0.25 liter Kilner Preserve Jars
– Kilner Easy-Fill Funnel or wide mouthed canning funnel
– Kilner Jam Jar Tongs or canning tongs
– Large (8-ounce) ladle
– Paper towels or dishtowels
– Magnetized “lid-wand”
– Kilner Jam Pan or medium-large non-reactive saucepan
– Wooden spoon or Jam Spatula
– Potato Masher
– Nutmeg Grater or Microplane
– 26 oz fresh blueberries OR 2 (12-ounce) bags frozen blueberries – You can also use a mix
– 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)
– ¼ tsp ground cloves
– 1 tablespoon orange juice
– 3 cups sugar
– 1/2 cup water
For the jam:
– Place blueberries in jam pan over medium-low heat.
– Sprinkle with pectin followed by the anise, nutmeg, cinnamon, cloves, orange juice, lemon juice and vinegar.
– Once liquid starts to pool in the 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.
– It’s that easy. You just made jam!
Preserving the jam:
– Thoroughly wash all your Kilner jars and lids in hot soapy water, along with ladle and funnel.
– 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.
– Leave all jars 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 loosely (Remember, the rings don’t seal the jars they only hold the lids in place. Heat will drive out the extra air in the jars, which when cooled will create a vacuum with the vacuum disc seal, sealing the jars. If your rings are too tight, there may not be room for air to escape and your jar could crack.)
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 for 5 minutes (longer if more than 1000 feet above sea level). Be sure not to start your timer until a true rolling boil is reached. The air may bubble out of the jars before a boil is reached. Don’t be fooled.
Once your jam is done, it’ll keep for 6 months to a year (or a couple of weeks in the refrigerator once the seals are broken.) So you could start making this delicious spiced jam now and it’ll still be excellent this holiday season!
From all of us here at Pacific Merchants and Kilner, Happy Canning!