Growing up on the farm, we always made jam, jelly, and preserves during the summer. Blackberries, plums, figs, pears, peaches, and even watermelon rinds processed their way through the kitchen into jars and jars of homemade treats. I never remember working with blueberries, though. In fact, I'm not sure if I ever tasted a fresh blueberry until I was grown. (I think Mama planted a couple of blueberry bushes once, but if I remember correctly, they came to a sad end before yielding fruit). Now I find blueberries readily available, and love eating them on cereal, with yogurt, on salads, and in cobblers.
Today for the very first time I made blueberry jam using this recipe for blueberry jam from A Few Shortcuts. This recipe made 3 half-pints and almost 1 other pint, and it was REALLY, REALLY easy. (When I used this recipe, just to remind myself, I checked out general canning procedures at "Canning-the Musical" on Southern Plate.) Now we just have to see if one of the jars refuse to seal. That's the one we claim for home. The others can be gifts.
Yummmmmm. I'm sipping some iced tea to sooth my tongue, 'cause it was SO-ooo good that I burnt my tongue but good tasting it.
Here would be just the place to insert a picture of the little stash of jam, but my camera is AWOL. I know it 's at the bottom of one of my bags and bins of craft supplies and flotsam left over from gymnastics camp crafts, part 2, which I have not blogged about at the Sm'Arties blog because, well, no pictures. When I last saw camera, we were at the gym, the camera had escaped its little pouch, and was spotted with Mod Podge and a little paint.