This is a post that came out of a necessity. Y’see, last week our fridge decided it wanted to take a couple of days off. So it did. Meanwhile, we had to evacuate many of the freezer contents to our big freezer, which brought us to the thought that we had too many of certain items, one of which was frozen blueberries.
On Saturday, my neighbor, who I’ve addicted to canning (bwahahaha! My addition to the evil canning empire is now complete! 😉 ), made a batch of blackberry jam with all of her frozen berries from last year. Then it rained. Again. So, instead of being able to go outside and do outdoor things on my day off, I played hookey and made blueberry jam. Probably a good thing, as we only had 2 little jars on the shelf.
So, here’s what I did.
34 cups of frozen blueberries. (Add ’em right into the pot!)
24 cups of sugar
3 cups of water (To prevent both the berries & sugar from burning as they defrost.)
Let the whole mess melt, giving it a bit of a stir. Even though we’ve added water, we don’t want it to burn.
Once they’re melted and at a gentle bubbling boil add:
3 TBSP of Cardamon
To do this, you slit the bean along the long side and use the sharp side of your knife to scrape the goodness out of the center!
This amount shorted the recipie a bit, but I figure that blueberries have a fair amount of pectin to begin with and this whole bunch set up nicely. Not my usual “Add another container of pectin and wait”… I make jam in such quantites that I fill quart jars, and there are never any recipies to accomodate large pots of it, so I’m figuring it out on my own! 🙂
You end up with this beautiful syrupy goo…(it smells SO good. I never thought I’d say this, but this jam as a nose!)
Ladel into your pre-sterilized jars and water bath can for 15 minutes. You end up with this. It almost glows.