She Strengthens

Homemade Blueberry Jam: A Delicious and Natural Treat

The Perfect Blend of Flavor and Nutrition

Imagine a sweet and tangy jam packed with the goodness of fresh blueberries, without any artificial additives or preservatives. This homemade blueberry jam recipe uses apple peel as a natural pectin, ensuring a deliciously thick and flavorful spread that’s perfect for toast, yogurt, or as a topping for your favorite desserts.

Special Equipment Needed

Before you start, make sure you have the following special equipment:

• 4-ounce jelly jars
• Lids with sealing compound for 4-ounce jelly jars
• Bands for 4-ounce jelly jars
• Boiling water canner or 15- to 20-quart pot with a tight-fitting lid
• Canning rack that fits inside the boiling water canner or 15- to 20-quart pot
• Thin, flexible rubber spatula
• Jar lifter
• Deep frying/candy thermometer

Tips for Successful Canning

To ensure your jam turns out perfectly, follow these general canning tips:

• Read the recipe carefully and gather all necessary equipment and ingredients before starting.
• Examine your canning jars for any defects and sanitize them before use.
• Prepare only enough jars for one canner load at a time.

Selecting the Right Blueberries

For the best results, choose fresh blueberries at their peak ripeness. Select firm, uniform-sized berries that are free of cracks, spots, or growths.

The Jam-Making Process

Step 1: Sanitize the Jars and Lids

Wash the jars, lids, and bands in hot, soapy water. Rinse well and dry the lids and bands. Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid. Fill the pot with water and bring it to a boil over medium-high heat. Boil for 10 minutes, then turn off the heat. Keep the jars in the hot water until you’re ready to use them.

Step 2: Prepare the Jam

Place a plate in the freezer to chill for testing the jam. In a large, heavy-bottomed saucepan, crush the blueberries with the back of a wooden spoon until some of the berries are broken up and they start to release their juice. Add the sugar and apple peel, and stir to combine. Bring to a boil over medium-high heat, then boil vigorously, stirring frequently, until the jam reaches its setting point, about 15 minutes.

Step 3: Test the Jam

Conduct the plate test: Put a spoonful of jam on the chilled plate and place it in the freezer until the jam reaches room temperature, about 1 minute. Draw your finger through the jam. If it immediately runs back together, it’s not ready.

Step 4: Fill and Process the Jars

Remove the jars from the hot water with a jar lifter, letting any excess water drip off. Fill the sterilized jars with jam, leaving a 1/4-inch headspace. Remove any air bubbles by sliding a clean rubber spatula down the side of each jar and pressing inward on the jam while rotating the jar. Wipe the rim and threads of each jar with a clean, damp towel, then place the lids on the jars, checking that the sealing compound is centered. Fit the jars with bands and tighten just until resistance is met.

Step 5: Process the Jars

Cover the pot with a tight-fitting lid and bring it to a rolling boil over medium-high heat. Process the jars for 10 minutes at a gentle but steady rolling boil. Once processed, remove the jars with the jar lifter and set them upright, 1 to 2 inches apart, on a dry towel. Let the jars cool at least 12 hours.

Storing Your Homemade Jam

After the jars have cooled, check for a seal by pressing the center of each lid. If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips. If you can’t lift the lid, there is a good vacuum seal. Store the jars in a cool, dry, dark place. Unopened jars can be kept up to a year when stored properly. Once opened, keep in the refrigerator and use within 2 months.

Yield and Difficulty

This recipe yields 4 (4-ounce) jars and has a medium level of difficulty. The total time required is 1 hour 10 minutes, plus 12 hours cooling time.