As another Lame Cherry exclusive in matter anti matter.
Having never made or had blueberry jam, I took the plunge when blueberries went on sale, which they never do here. I once knew a gal in Ohio who could go pick gallons of blueberries for what we pay for a small bag.
I have tried to grow them in the brier patch, but we do not have Michigan acid soils, and the aluminum sulfate or whatever you have to add to the soil is a hassle, so my blueberry plants just died after lackluster growth.
So this is recipe for this jam.
- 8 cups fresh blueberries
- 6 cups sugar
- 3 tablespoons lemon juice
- 1 teaspoons ground cinnamon
What I do is put the berries in a food processor to chop them up. Saves on the cooking time, even though it takes 15 minutes to boil them.
Oh and use a DEEP BIG POT for making jelly, as whatever you are using will inflate to double size and you do not want hot scalding sticky napalm juice all over you and your things.
Bring this to a slow boil for 5 minutes or so, to cook the berries or thangs. After you get the thangs cooked, so they are not raw, and I know you were thinking that was a typo on thangs, but I do thangs like that, you add one package of Sure Jell, slowly stirring it in, and bring it to a boil for a long minute.
Do the same as you do with all jelly in canning, in I just have hot jars, which are clean, and this boiling mixture, I just scoop in with a glass cup, or use anything but plastic, and you seal them up and you have jelly or jam.
You can always tell if you "made jelly" as it will start to coat he pan or stiffen up in the residue by the time you are sealing the lids.
There is a reason that people do not make blueberry jelly and it is because it is ok, but nothing like chokecherry or things which are bad fruits that make the best jelly.
It does work though and now I have a memory which will not go away until Jesus wipes it out in the afterlife, and it is what it is, another day in the brier patch, waiting for rain and waiting for not to get wet in the rain.
Nuff Said
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