September18th

3 Comments

Who doesn’t love the sweet tang of blueberries? Enjoy the flavor throughout fall with this easy recipe for blueberry jam. This fruity, flavorful spread is made of just two ingredients! Spread it on toast, or better yet, on Adirondack blueberry muffins. In just seven easy steps, your breakfast menu for two will become that much sweeter.

Adirondack Blueberry Jam | Adirondack Weddings Magazine

Recipe yields two pints.

Ingredients:

• 4 cups of blueberries, rinsed
• 3 ½ cups sugar

Directions:

1. Preheat oven to 250 degrees. Put a medium sized plate into the freezer.
2. With a potato masher or spoon, crush 1 cup of berries in a medium heavy-bottom nonreactive saucepan.
3. Add remaining 3 cups berries and ½ cup water; bring to a simmer over medium heat.
4. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft (this should take about 6 minutes or so).
5. Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
6. Slowly stir sugar into saucepan; return mix to a simmer, stirring constantly. Reduce heat to medium-low.
7. Cook at a slow boil until thickened (about 45 minutes to 1 hour). To test for readiness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.

Though blueberry season has come to a close (in the Adirondacks, it runs mid-July to early August), this recipe can be canned and enjoyed year-round. For extra sweetness, make it for—or with—your betrothed!

— Story by Anne Rathe

3 Comments

  • Comment by K. Forest — September 29, 2013 @ 8:50 pm

    I sadly wasn’t able to go blueberry picking this year! I’m so sad that I won’t be enjoying homemade jam. Luckily I know of some local businesses that sell very authentic jams that should be just as good.

  • Comment by Emmie — October 19, 2013 @ 5:34 pm

    I made a lot of blueberry jam this summer! I love knowing that I’ll get to enjoy it all year. I even made enough to give some away as gifts.

  • Comment by Kel — October 25, 2013 @ 5:20 pm

    I’ve never attempted to make jam before. I prefer jam with no lumps, do you think it would it be possible to give the blueberries a quick whiz in the food processor before adding the sugar?

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