Pick over, wash and measure blueberries. Put in a heavy stainless-steel pan. Crush the bottom layer. Add 1/2 cup of water and 3 tbsp. lemon juice. Cook over moderate heat, bringing to a boil and simmering until almost tender (about 10 minutes). Add 8-1/2 cups of heated sugar and 1/2 tsp. salt. Add spices tied in cheesecloth. Boil rapidly, stirring constantly, until mixture thickens. (A small amount dropped on a plate will stay in place.) Remove from heat; take out spices and skim. Pour into sterilized bottles and seal as usual.
For making jam, I like blueberries picked early in the day and not fully ripe (at the red stage; not at the blue stage.)
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