Spiced Blueberry Jammin'

[aargnzarf]

This is my first attempt at preserving. It was pretty easy, just intimidating at first. I think I could do this again much quicker the second time around now that I'm familiar with the process.

The blueberry jam was a big hit. Everyone except my sister appreciate the more sophisticated flavor combinations in this jelly. She apparently thinks jam should taste like fruit and sugar, and nothing else.

I think the jelly is just the right amount of sweet and tart, with the spices not overly noticeable, they just round the flavor out nicely. It is definitely not the kind of flavors you would find in a storebought jam.

Makes great presents, or if you are like Noah, just eat it by the spoonful.

Spiced Blueberry Jammin'
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Urban Preservation I: Jam Session
Preserving Hardware:
Large stockpot or canning kettle
Jar rack or cake cooling rack (for holding filled jars off the floor of the pot
6 (8-ounce) Mason style preserving jars with lids and bands
Wide mouth canning funnel (technically optional, practically indispensable)
Canning tongs (specially made for snatching jars in and out of very hot situations
Large (8-ounce) ladle
Paper towels or dishtowels
Magnetized "lid-wand" or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids)

Jam Hardware:
Medium-large saucepan
Wooden spoon
Hand masher
Nutmeg grater (optional)

Jam Software:
2 (12-ounce) bags frozen blueberries
One (1 3/4-ounce) packet dry pectin
1/4 teaspoon star anise, ground fine
10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)
2 tablespoons lemon juice
5 tablespoons (2 1/2 ounces) cider vinegar
3 cups sugar
1/2 cup water

For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase.

Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.

Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)

Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.

Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)

Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)

Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.

[jeff]

Give your sister a piece of toast, spread some jam on it then dust it with a tsp of sugar then say "there you go"

=)

[Jared]

I got a jar of Aargnzarf's jam, and I'm stretching it as long as I can; it's really tasty stuff. One thing I really appreciate is the texture; there's actually blueberry's in it! It's actually not that easy to spread, but it's a good change from typical pureed fruit goop.

Thumbs up here!