Have I mentioned lately that I have a thing for blueberries? Beautiful, blue, bloomy blueberries…
This time of year I turn into a bit of a berry monster. The first couple weeks of berry season I tend to gorge on berries until I just can’t take any more. Then I stop just long enough to panic about their eventual disappearance. In response, I make jam. Lots of jam. I’ll make so much jam that I panic again and start giving it away. Then as I work my way through a couple of jars, I’ll start wishing I hadn’t given so much away. I’ll panic yet again, and if there are still berries around at this point, I’ll probably make more jam. You know, just in case I run out in January. So far this summer I’ve made a sun-cooked strawberry rhubarb jam, a black raspberry jam, and now, this absolutely perfect blueberry jam. It’s so straightforward that it seems silly to even share the recipe. But that’s its genius. Beneath all that obviousness is a jam that is so perfectly spreadable and so… blue. I’ve already eaten it on toast, biscuits, crepes and pound cake. And it’s only been 4 days.
Note on blueberries: With all jams, it is super important to get the best fruit possible. If you don’t want to smash your face into a pile of it, then it’s probably not jam worthy. Yes, it should be that good. I used Billy’s blueberries, arguably the best blueberries in the Puget Sound area.
BLUEBERRY JAM RECIPE:
2 lb 8oz (6 baskets) blueberries
2/3 cup water
2 lb sugar
juice of 3 lemons
1 package of Certo liquid pectin
- Put the blueberries and water in a heavy pot. Bring to a boil, then cover, reduce heat and simmer for 10 minutes. The fruit should be quite soft.
- Lower the heat and add the sugar and lemon juice. Stir until the sugar is completely dissolved. Turn up the heat and boil for 5 minutes.
- Add the pectin and boil for another minute or 2, until it has set. I test for set by spooning the jam onto a plate that has ben stored in the freezer. I place it back in the freezer for 10 seconds and then press my finger to it. If it wrinkles, the jam is done.
-Ladle into hot sterilized jars and seal. If you’re storing it at room temperature, it’s a good idea to process them. It’s ready to eat the next day.