Blueberries are one of my favorite summer fruits, and I wait all year to enjoy them at their peak. This year, I decided to preserve their freshness by making jam. This was my first attempt at canning, and although somewhat time-consuming, it was easier than I thought. I think having the right supplies really makes a difference. I bought a starter canning kit which included really helpful tools, such as a funnel and tongs, made specifically for jars.
The jam turned out great and all of my jars sealed! I searched around for some recipes, since I haven’t made jam before, and the one I chose, from Fine Dining Lovers, stuck out because of its uniqueness. The subtle spices really added to the flavor of the jam. I also loved that it used honey instead of sugar. Enjoy!
Blueberry Jam Recipe (from Fine Dining Lovers)
- 910g fresh blueberries
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 pinch salt
- 108 g honey
Wash and rinse blueberries. Place them in a stock pot with a cup of water. Bring to a boil. Cover and lower the heat. Let the mixture simmer for about 15 minutes. Add the spices, salt, and honey. Simmer, uncovered, on low heat, until the fruit has cooked through, about 20 minutes. Stir periodically and taste towards the end of cooking. Add more honey if desired.
While jam is cooking, sterilize jars and lids by placing them in the sink, pouring boiling water over them, and draining them on a clean dish towel. Separate oven racks so that a jar fits in between them and line the racks with cookie sheets. Preheat oven to 200°C. Ladle hot jam into hot jars. Make sure you leave 5 cm of head-space from the top of the jar. Remove air bubbles and adjust head-space as needed. Wipe any jam off of jar rims and put lids on jars. Screw bands down until tight.
Turn off the oven. Place jars in oven and leave them in for 6 hours or so. Test jars by pressing on the top to make sure that the lid is firm. Repeat the oven canning process for any lids that are not firm. Label jars with name and date, place on pantry shelves.