Ravings of a Textual Deviant

4 cups blueberries
4 cups sugar
1 teaspoon grated lemon rind
1 teaspoon cinnamon (optional)
1 tablespoon lemon juice
3 ounces (one foil packet or half a bottle) liquid pectin

Mash the blueberries. I used a potato masher with good results, but you could probably also give them a quick go ’round in the blender or food processor. Don’t blitz them to liquid though, because jam ought to have some fruit chunks in it.

Add the sugar, cinnamon, and the grated lemon rind, and mix well. Let this mixture stand for ten minutes. In another bowl, combine the lemon juice and pectin. DO NOT forget the lemon juice; blueberries are a bit alkaline, and you need the acid for the jam to set. Stir the pectin into the mashed berries and mix well. Pour into clean jars or freezer containers. Let the jam sit for a couple of hours at room temperature. Store it in the fridge for up to three months or the freezer for one year.

This entry was posted on Thursday, August 21st, 2003 at 9:11 am and is filed under Tales from the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.