Last year I made strawberry rhubarb jam and it was a bit of a fiasco. This year for my first jam (I hope there will be more) I wanted to try making a freezer jam. My mom insists it is the best kind of jam in the world. How could I not try it?
I was so excited to see that these tiny wild Nova Scotia blueberries were on sale at my grocery store! I washed and de-stemmed 4 cups of wild blueberries.
You are supposed to crush these tiny little berries one layer at a time but they were too small for my potato masher and I tried with a fork and it was way too painful for my hands so…
I broke the carinal rule of jam making, I used my food processor. This prevents the release of the berries’ natural pectin but it was either the food processor or the jam was not being made so I thought, go for it. As a result the jam is a little loose and there are whole little berries in the jam. No worries.
I put the berries into a very large bowl and added 3 1/2 cups of white sugar. Blueberries are not very sweet so you need a lot of sugar, I know, it is crazy how much. I let the berries macerate (break down) in the sugar for 10 minutes. Then I stirred in 1 package of liquid Certo pectin. I let it sit for at least 3 minutes.
My mom is right. Because this jam is not cooked, it tastes 100% fresh and right off the blueberry bush. The absolute essence of summer in a jar.
Even with all that sugar, this is not super sweet jam. It is more liquid-y than a lot of jams because I used the food processor but who cares? It tastes absolutely amazing! If you have the strength to do the crushing yourself, I do recommend doing the jam properly and I would have if I was able. It is nice to know that I did not ruin the jam by using the food processor so I could participate in this experience and fall in love with freezer jam too.
This recipe makes a ton of jam! I put a bunch in my freezer in containers so that in the winter when I have the deep chilling blues I can spread the jam over a hot buttered bagel and be inspired to hold on, be reminded that summer is coming.
Thanks to Superstore and their Grown Close to Home Program I received a box of just about everything I need to make real preserves! I have been super intimidated to try doing this because there are strict rules but they included a CD by Bernardin which I watched and now feel more confident about preserving food in jars. Hopefully my shoulder heals soon so I can make more jam and even my mom’s recipe for homemade pickles!