Recently, our local blueberry farm opened their gates to the U-pick crowd. Well, being the foodie I am, I had to go. My friend and I loaded up and spent a scant hour picking a bucket of blueberries. I was then faced with the daunting task of making several pounds of blueberries into stuff before they went bad. I succeeded. I ate a whole bunch, then I pickled a whole bunch, then I made this wonderful jam, and the rest I froze for pancakes.
This is what a blueberry farm in Northern California looks like.
I think this is now my third favorite jam I make. Which is really saying something since I think I make close to 30 different kinds (I don’t have a problem). I used Meyer Lemons because we have several trees here on the ranch, so they are free in addition to being delicious.
The spoils of my picking! Glorious!
Blueberry Meyer Lemon Jam*
- 3 cups blueberries, mashed to make about 2 1/2 cups
- 3 1/2 cups sugar
- 1.5 tsps. Meyer Lemon zest, grated
- 1 Tbsp. Meyer Lemon juice
- A whisper of butter (to prevent foaming)
- 1 package (3 oz) liquid pectin
Blueberries, lemon zest and juice ready to be made into jammy goodness.
Add blueberries, sugar, lemon zest, butter and juice in a jam pot. Bring to a roiling boil, stirring to prevent sticking. Add pectin and boil hard for one minute. Remove from heat. Add to sterilized jars and process in a boiling water canner for 10 minutes.
This jam would be breathtaking on a scone, cheesecake or even on toast. It’s light, crisp with a hint of tart. It’s lovely and I ended up making two batches because it’s going to make great gifts.
*based on Southern Living’s recipe
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