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How to Make Blueberry Jam

{By Emily ~ September 5, 2008} 

I am excited to introduce you to Carrie! A super cool blogger from Oikology 101. She has a delicious recipe for making Blueberry Jam and she is going to share her recipe and Jam-making experience with Little Window Shoppe today.

Blueberry Jam Recipe

(modified from Ball Pectin recipe insert)

Blueberry-Jam

4 cups mashed blueberries (approx 6-7 cups or 3-4 pints whole)
1 box Ball Fruit Pectin
2 cups white sugar
2 cups Granulated Splenda or Sucralose (generic name)
1/2 t butter (if necessary to reduce foaming)

  1. Place whole berries in food processor and process on low/pulse until berries begin to mash.  Measure out the sugar and Splenda and set them close to the stove.
  2. Measure out the 4 cups of mashed blueberries into a pan with high sides to avoid splatter.  Turn the heat on high and add the pectin in slowly, stirring continuously.
  3. When mixture has reached a full boil that can not be stirred down, dump in your sugar mixture and stir until sugar is dissolved.  Bring mixture to a full boil.  You may add in the butter if your fruit foams. 
  4. Boil the mixture hard for one full minute, then remove from heat.
  5. Pour the hot jam into hot sterilized jars.  Seal with lids and bands (do not over-tighten your bands, but make sure they are not loose) and process (be sure the water in your canner covers the tops of your jars by at least an inch) for ten minutes. 
  6. Remove from water and let sit undisturbed for 24 hours.  If any of your jars haven’t sealed (just poke the top and if it makes a noise, it hasn’t sealed properly), refrigerate and use within three weeks.
  7. Doubling this recipe is not recommended due to additional processing time, which may make the jam runny.

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I’m Carrie and I blog over at Oikology 101 (www.oikology101.blogspot.com).  I know what you’re saying–”Whaaaat?”  “Is she talking in gibberish?” Yes, Oikology is a real word!! Oikology: (oy-koll’-uh-jee) n. the study, or science of homemaking. From the Greek oikos, “house, dwelling.”

OikologyI’ve been a student in the study of Oikology for five months, that’s when I quit my job to stay at home with my baby girl (a.k.a. the midget) and the wieners (our mini-dachshund and dachshund/beagle mix). I have this idea that I will be good at anything that I try, so I try lots of things. Take for instance, my recent jam making endeavor.

My husband often shows up with random fruits and vegetables, as he speaks to farmers as part of his job.  Two weeks ago, he came home with 5 lbs. of blueberries, so I made a few blueberry recipes and froze quite a few bags for winter use.  Last week, he walked in the door and plopped down TEN lbs. of blueberries!

I had one dozen jam jars, lids, and bands ($8), a large canner ($20), a jar lifter (REQUIRED, well not required, but you will be sorry if you don’t have it), and a wide-mouth funnel (the funnel and jar lifter came together in a set for about $5).  I also use my regular metal tongs (Oxo Good Grips) to lift the lids, but they do make magnetic lid lifters for a few dollars.

I decided to do half sugar and half Splenda (generic name-Sucralose) to make it a low-sugar jam.  I thought it would work, but if it didn’t, what’s a few pints of blueberries to experiment with when I have eighty gazillion pounds left?

Boiling

I was surprised at how easy it was and how fast the berry/pectin mixture started to boil!  Be sure to use a pot with high sides because it can be messy.  Oh and when they say to measure out your ingredients ahead of time, they mean it!!  I barely had time to snap a picture without purpley-blue splatter flying everywhere!  But, it was fast and easy and by the time my little one woke up, I was finished with two batches!! 
 
Be sure to get your water in your canner up to a simmering boil and boil your jars, lids, and bands for ten minutes previous to starting the jam. Start the jam immediately after pulling your jars, lids, and bands out of the canner. Your jars will stay hot long enough to fill.
 
The jam set perfectly and the taste and texture was superb: sweet, yet tart and nice and full of blueberry chunks.

For more Oikology 101 awesomeness, check out her blog!

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Topics: Creative Crafts and DIY Projects, Summertime, Treats, Recipes and Snacks

Comments

6 Responses to “How to Make Blueberry Jam”

  1. Deanna on September 5th, 2008 10:29 am

    Great pic for a guest poster! Carrie is the BEST ever!

    Oh, Carrie, you have done it again! That looks yummy! I love blueberries. I need to send you my recipe for blueberry cake. It is another thing you can do with your blueberries.

  2. Real Style Real People on September 5th, 2008 10:39 am

    I liked reading that -thanks!

  3. Teresa on September 5th, 2008 11:13 am

    I never knew there was a name for the field of homemaking! Learn something new every day. ;)

    Next year, we might have enough blueberries to do something with. This year, we just froze our harvest and shared with the wildlife (not terribly willingly, mind you). :>

    Carrie’s blog looks cool!

  4. Belinda A. on September 5th, 2008 2:20 pm

    I’m a jam-a-holic and this looks sooo good!

  5. Vanessa on September 7th, 2008 3:45 pm

    I have wanted to make my own jam for a couple of years, lets see if I will do it :) This post was great!

  6. Gabrielle Krake - Shop Wise bags on September 14th, 2008 12:19 am

    This is awesome, I just made 24 jars of Blackberry jam today. AND, I love your discovery and use of the greek word oikology! I’m going to try it out on someone! Also, I went and made a favicon. Your help and research was priceless, I’ve skipped over that upload on my shopping cart everyday because I simply didn’t know what it was. Thanks!

    Gabrielle

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