It's Blueberry Time!

 

 

 

 

Here in the Midwest, we had a pretty long strawberry season, which is now being followed by an even longer blueberry season.  Good deal for us berry lovers! I usually freeze a majority of the blueberries I pick, and then bake a few dozen muffins (which I also freeze).  I'm always looking for OTHER things to make with berries too, and jam seemed like a yummy thing to try.  One disclaimer, the recipe I used seemed extremely sweet, which may be something you like. Not that it's "bad", it's very blueberry-ish, but pretty sweet.  And, the addition of Jell-o really helped it "set". 

Lemon Blueberry Jam (thanks to http://danielleguyer.com)

4 cups fresh blueberries

2 cups sugar

a 3-ounce box lemon Jell-o

2 tsp. fruit pectin powder (like Sure Jell)

Puree blueberries in a food processor or mash with a potato masher (for chunkier jam). 

 

 

Place the blueberries in a medium saucepan, add the sugar and cook on medium heat until it boils, stirring constantly. Simmer on low for about 20 minutes, and then add the lemon

Jell-o and pectin. Cook until powder has dissolved.

 Remove from heat and pour into seal-able jars. Place in refrigerator to cool and thicken.

 

This recipe made one pint (16 ounce) jar and two half-pint (8 ounce) jars of jam.  Enjoy!