Sunday, January 22, 2012
Tuesday, November 08, 2011
Friday, October 07, 2011
Wednesday, September 07, 2011
Monday, September 05, 2011
Thursday, July 07, 2011
It's blueberry season! I never really appreciated how good blueberries are until we moved to NJ. The blueberries I buy here are FRESH! Unlike the blueberries you get in UT that have been shipped across the country, probably from NJ. And you can't beat it when they go on sale 6 pints for $7. So what do I do with all those blueberries, other than eating them like popcorn? Homemade jam, of course! My favorite is the blueberry butter recipe from my Ball Complete Book of Home Preserving, but today I thought I'd try an easy freezer jam recipe that caught my eye from the same book. One tip, measure the fruit after crushing/chopping. Happy preserving!
Blueberry Nectarine Freezer Jam
1 cup crushed blueberries
1 1/2 cups granulated sugar
1 pouch (1.59 oz) freezer jam pectin
3 cups finely chopped pitted peeled nectarines
1 Tbsp grated lemon zest
1 tsp lemon juice
1. In a glass pie plate, heat blueberries in a microwave oven on high, stopping the microwave several times to stir and crush the berries, until the mixture reaches a boil, about 2 minutes.
2. In a medium bowl, combine sugar and pectin, stirring until well blended. Add blueberries, nectarines and lemon zest and juice. Stir for 3 minutes.
3. Ladle jam into plastic or glass freezer jars, leaving 1/2 inch headspace. Apply lids tightly. Let jam stand at room temperature until thickened, about 30 minutes. Serve immediately, if desired. For longer storage, refrigerate for up to 3 weeks or freeze for up to 1 year.
Aren't they beautiful?