Tuesday, October 6, 2015

little boy blueberry jam

Yes, I'm calling this recipe... "little boy BLUEberry jam" because we gave these little half pint jars out as party favors at ShOTT of Espresso's birthday party.  Calling it a blueberry fruit spread just didn't sound as cute, but don't let the name keep you from the amazing taste and texture of this jam recipe.

The great thing about this recipe is that there are apples in it.  The apples help add natural sweetness instead of extra sugar and help limit the amount of blueberries the recipe calls for.  So if you don't have a whole lot of blueberries but still want to make a great tasting jam, this is the recipe for you.

Blueberry Jam
5 tart apples, stem and blossom ends removed, chopped coarsely, cores in tact
2 limes (unpeeled), finely chopped
4 cups blueberries
3 cups sugar

1.) In a large saucepan, combine apples, limes and enough water to prevent sticking.
2.) Bring to a boil and gently stir for 20 minutes, until mixture is soft.
3.) Transfer mixture to a food mill or sieve and press through to yield 2 cups applesauce, then discard the skins and cores.
4.) Put applesauce mixture back in large saucepan and add sugar and blueberries.
5.) Bring to a boil over medium heat, stirring constantly to dissolve sugar.
6.) Continue boiling for 20 minutes, stirring constantly until mixture thickens and mounds on a spoon.
7.) Remove from heat and skim off foam.
8.) Ladle hot jam into hot jars, leaving 1/4 inch headspace and remove any air bubbles.
9.) Wipe rim and place lid and ring on top then place in a canner and process for 10 minutes using the hot water bath method.
10.) Remove jars from canner, cool, label and store.
Yield: 5 (8 oz.) jars.

And I had these cute labels made to put on top of the jars that say, "Thanks for Jammin at my party!"

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