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Blueberry Spice Jam

Makes: 5 half-pints

Ingredients:

2 and 1/2 pints of ripe blueberries

1 tablespoon lemon juice

1/2 teaspoon ground nutmeg or cinnamon

5 and 1/2 cups of sugar

3/4 cup water

1 box powdered pectin

Additional Equipment:

Potato masher to crush fruit

Directions:

Check jars, wash, rinse and place in canner with about 6 inches of water.  Put canner on range and bring to a boil. Boil for 10 minutes to sterilize. Keep jars in hot water until ready to fill. Read directions on flat package, then wash and prepare flats and lids.

Wash blueberries and drain in colander. In a large saucepan, crush blueberries on layer at a time. Continue adding blueberries in small batches to crush. Add lemon juice, pice and water. Stir in pectin and bring to a full, rolling boil over high heat. Stir frequently. Add the sugar and return to full, rolling boil. Boil hard for one minute, stirring constantly.

Remove from heat, quickly skim off foam and pour into sterilized half-pint jars. Leave 1/4 inch headspace. Adjust lids and process the jars for 5 minutes in boiling water canner. at altitudes from 1,001 to 6,000 feet, process jars for 10 minutes.

At end of processing time, turn off heat and set timer for another 5 minutes. Remove jars from canner and place on protected surface to cool. Listen and watch for seal formation.

Uncooked Berry Jam

Makes: 5 or 6 half-pint jars

Ingredients:

2 cups crushed strawberries or blackberries (about one quart berries)

4 cups sugar

1 package powdered pectin

1 cup water

Directions:

Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions. Sort and wash fully ripe berries. Drain. Remove caps and stem, crush berries. In a large mixing bowl, place prepared berries. Add sugar, mix well and let stand for 20 minutes, stirring occasionally. Dissolve pectin in water and boil for one minute. Add pectin solution to berry-and-sugar mixture, stir for 2 minutes.

Pour jam into freezer containers or canning jars, leaving 1/2 headspace at the top. Close covers on containers and let stand at room temperature for 24 hours. Store uncooked jams in refrigerator or freezer. They can be kept up to 3 weeks in the refrigerator or up to a year in a freezer. Once a container is opened, jame should be stored in the refrigerator and used within a few days. If kept at room temperature, they will mold and ferment in a short time.

For a complete guidline to canning food, CLICK HERE.