Canning - Two Delicious Blueberry Jam Recipes

Every summer when our blueberries come into season, I look forward to taking my family to our local orchard to pick luscious berries and for some family fun. Once we are done spending the afternoon at the orchard, I lug my berry haul back home and get busy canning some delicious jam. Both of these canning recipes require your basic canning supplies, pint sized mason jars and a water bath canner.

Tips: You always want to start out with fresh, ripe and undamaged blueberries. Wash and remove any debris before beginning the recipe. To get your jam to set up properly, follow the recipe and cooking times precisely. Once your jam has been processed properly, it will keep for up to one year.

Blueberry and Rhubarb Jam Recipe

8 cups freshly picked ripe blueberries
4 cups fresh rhubarb, chopped into 1" pieces
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 cup water
4 cups granulated sugar

In a large stock pot, combine together the blueberries, chopped rhubarb, grated lemon rind, lemon juice and water. Bring the mixture to a rapid boil, stirring often. Once it is boiling, reduce the heat and simmer for 9-10 minutes. Stir in the granulated sugar. Turn the heat back up and bring it to a boil again and boil the mixture for 12 minutes, stirring constantly to prevent scorching. Remove mixture from heat and skim off foam. Stir with a non-stick silicone spoon to ensure that all berries are evenly dispersed in the mixture. Use a ladle and fill your clean and sterilized pint sized mason jars. Seal jars and place them into the water bath canner and process jars for 5 minutes. This recipe will make 4 pint sized jars.

Spicy Blueberry Jam Recipe

2½ pints fresh and ripe blueberries
1 tablespoon fresh lemon juice
½ teaspoon ground nutmeg
5½ cups granulated sugar
¾ cup water
1 box (1¾ ounces) powdered pectin

Clean and wash berries and place them into a large mixing bowl. Using a potato masher or mallet, crush them. Place crushed berries into a large stock pot and stir in the lemon juice, ground nutmeg and water. Stir in the pectin and bring the mixture to a full boil over medium high heat, stirring often. Stir in the granulated sugar and return mixture to a boil and boil for 90 seconds. Remove from heat and skin off foam. Ladle jam into clean and sterilized pint sized mason jars. Seal jars and place them into your water bath canner and process for 5 minutes. This recipe will make 4-5 pint sized jars.

Article Source: http://www.wahm-articles.com

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. Shelly is the owner of the popular foodie blog called Shakin 'N Bakin in the Kitchen at wahmshelly.blogspot.com where you can find free cooking articles, tips, menu ideas and free recipes.

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