I really wasn’t planning a second jam session in two days today, but our bike ride ended near a pick-your-own blueberry field, and I’ve never seen quite so many blueberries in one place at one time.
So after a brief debate about overstuffed refrigerators and the fact that we really and truly didn’t need more fruit, we drove back after the ride, and suddenly there was a half-bucket of blueberries waiting to be turned into something. Jam?
Full disclosure first. I have never been that fond of blueberry jam because it seems sweet rather than fruity, and I always thought it needed pectin to set. But Google found me plenty of recipes for blueberry jam that didn’t use bought pectin, including a couple that used honey rather than sugar. I never made blueberry jam before, and I never cooked jam with honey only either. What did I have to lose?
Blueberry jam (doubling the recipe from Against All Grain)
6 cups blueberries
1-1/2 cups honey
juice of 1-1/2 lemons; zest of one lemon
Mash the blueberries down a little with a potato masher, add the honey and lemon juice and zest and boil until it thickens and starts to set. Stir carefully — it seems to me that honey burns more easily than sugar does. Bottle in sterilized jars. Water bath, perhaps.
The recipe said to boil for 15- 20 minutes plus, but my jam was ready in less than 15, giving me just time to fish the jars out of their boiling water and line them up for filling. I ended up with 3-1/2 jars of deep, deep purple jam, and I scraped the pan out very carefully indeed to sample the finished product.
It might just be good enough to make me change my mind about blueberry jam.
Of course everything I was wearing is now also spattered with purple.
Memo to self: when cooking with blueberries, wear something that’s as almost-black as the blueberry jam itself.
There’s still a third of a bucket left. Anyone got a good blueberry muffin recipe? Or anything else with blueberries?