adapted from a wild blueberry recipe in Mes Confitures by Christine Ferber
If you’ve never made jam before, this is the perfect starter recipe. The fruit requires little preparation, so it is also a good jam for those with limited time to stock their pantries!
Blueberry jam is a wonderful way to capture the essence of this sweet summer fruit. Spread on toast or buttery biscuits, make a pleasing peanut butter and jam school lunch, or for a real treat, serve a spoonful alongside tangy Farmers Market chevre for a lovely summer cheese course.
2 ¼ pounds blueberries
3 ¾ cups granulated sugar
juice of 1 small lemon
- Quickly rinse the blueberries in cold water (do not soak). Drain them in a colander. In a glass or ceramic bowl, mix the berries with the sugar and lemon juice. Let macerate for 10 minutes, then pour this mixture into a preserving pan and bring to a simmer, stirring gently as needed to keep the berries from scorching. Pour the berries back into the bowl. Cover with a sheet of parchment paper and refrigerate overnight.
- The next day, bring the preparation to a boil again. Cook over high heat, stirring frequently. Skim carefully. The jam should be thick enough in about 5-10 minutes. Check the set (if you check with a candy thermometer, when the jam reaches 220° Fahrenheit, it is definitely done). Ladle into sterilized jars and immediately seal. Process for 5 minutes in a boiling waterbath if desired.
To make a savory jam to accompany roast game, use 2 ¼ pounds blueberries, 2 ¾ cups sugar, and add 3 ½ ounces vinegar when it has finished cooking.
From the Recipe Collection of Chef Kathryn Yeomans
The Farmer’s Feast http://thefarmersfeast.me