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Last month I obtained 16 packs of fresh blueberries from the local Farmer’s Market at a bargain price! I got 16 large packs for only $10.00. Wow, what a deal. Once I got home I decided to process the blueberries in a light syrup so …
This creamed cauliflower recipe has been in my family for decades! It’s a side dish that my mother used to make all of the time, especially during the summer when cauliflower is in-season. You can make it using fresh or frozen cauliflower. We’re a small …
Six weeks ago we went to one of our local farmer’s market that’s located about a 20 minute drive from our home. It’s one of our favorite markets to visit because they have great variety, good quality and their prices are the lowest in our area. Not only that, I can visit some of the other vendors to pick up lunch meat, cheese, meats, candy, breads, etc.
Anyway…six weeks ago when we were there the one vendor who I’ve gotten to know offered me one heck of a deal on blueberries. He had 2 cases left and wanted them gone before closing time. Each case had 8 large packs of blueberries for a total of 16 packs. Well, he offered me a deal that I couldn’t refuse. He sold me 2 cases of blueberries for $10.00. Yes, you read that correctly…ten bucks!
Our local grocery stores sell that same size pack of blueberries for $3.99 a pack. Once in awhile they’ll offer a sale of $2.99 per pack. I know this price well because I buy and use a lot of blueberries throughout the year!
Well, I purchased those 2 cases of fresh blueberries and got busy! I canned 14 jars of blueberry jam and 16 jars of blueberries in a light syrup. Wow…that’s 30 total jars of jam size and pint size goodies! That doesn’t count some of the berries that we snacked on along the way. It took me an entire weekend but I got them all processed and done!
When we think of eating in Italy, we think of those two attributes that could best describe the different culinary?traditions of Italy. Many?bakery cafés worldwide began using these traditional recipes, allowing patrons to taste a bit of Italy and skip the plane ride. In this …
Years ago I quit buying pre-made seasoning blends from my local grocery store. I found that they were sometimes old, stale and lacked the flavor that I was looking for. Over the years I’ve been making my own which is really easy to do. Plus…you’re …
Last month I obtained 16 large boxes of fresh blueberries from the local Farmer’s Market for a price that I couldn’t refuse. I got 16 packs for $10.00. I knew immediately I was going to make homemade blueberry jam which is one of my family’s favorite jam flavors. For this home canning recipe you’ll need liquid pectin along with a few other ingredients. This jam is preserved using a water bath canner. Recipe will yield approximate eight 8 oz. jars.
You will find 100+ easy home canning recipes along with tips on The Classy Chics blog.
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Wash the blueberries in clean running water in your kitchen sink. I like to put them in a colander and let the water run over them. Remove all of the stems, debris and any damaged berries. Shake off excess water. Crush the berries in a large bowl using a potato masher until you have 4 1/2 cups of crushed blueberries.
Blueberry Jam Recipe
4 1/2 cups crushed blueberries
4 Tbsp. lemon juice (bottled or fresh squeezed)
7 cups granulated sugar
2 pouches 3 oz. each of Liquid Pectin
Prepare the water bath canner, glass mason jars, seals and rings following your water bath canner directions.
In a large saucepan combine together the crushed blueberries, lemon juice and granulated sugar. Bring the mixture up to medium to high heat, stirring constantly to prevent sticking. Bring to a full rolling boil. Stir in both pouches of Liquid Pectin. Boil hard for 1 full minute, stirring constantly. Turn off the heat. Skim off foam.
Ladle the hot jam into hot mason jars leavings 1/4″ headspace. Remove air bubbles. Wipe the jar’s rim. Add the hot seal, apply the metal ring adjusting it until it’s fingertip tight.
Place jars into the water bath canner. They need to be covered by at least 2″ of water. Place lid on the canner. Bring water to a boil and process the jars for 10 minutes. Turn off the heat and remove the lid. Let the jars sit in the hot water for 5 minutes. Remove jars. I like to place them on a cotton towel on my kitchen countertop to cool. Do not touch or move them for 24 hours.
After 24 hours check the jar’s seals. If they’re sealed…label and date the jars. If any jars didn’t seal you can reprocess using a new seal or refrigerate and use the content within a week.
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