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.
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.
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
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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