That’s my jam!
Whatever catch phrase you choose, jam is the way to go. Maybe it’s not the most sexy thing you can make but once you pop that jar open in January you will the sunshine beating down on you!
Once again, I stolled through the farmer’s market and bought a few pints of blueberries and raspberries . I just wanted one last taste of summer. Once I got home I realized I went a little overboard.
To savor the summer, I thought it would be best to preserve them, literally.
There was a time that I was not a firm believer in the preserving movement. (If there is such a thing.)
I never really understood the whole fascination with canning. I always made pickles but that’s as far as I got. I suppose I envisioned some old lady making pickled eggs and pig ears in their basement and it just never seemed applicable.
However, one year I went apple picking and came home with way too many bags. I decided the only way not to waste them was to make apple butter. After the peeling, chopping, cooking and canning I felt a huge sense of accomplishment and satisfaction. I gifted them to my friends for the holidays and kept some for my own personal stash. I was hooked at that point.
Unlike making breakfast or dinner, jams and pickles last way longer. So every time I grab a jar of something I made I get that giddy feeling of achievement. Like yeah, I made this! I did this! And a year later it’s still awesome as hell!
This is why you should definitely make some jam.
Back to my recipe! Blueberries naturally have a good amount of pectin so I didn’t need to add any to this recipe. I also used a minimal amount of sugar so I would not overpower the natural flavor of the fruit. Throw it all in the pot and cook until nice and thick. This recipe only requires a few ingredients and an hour of your time and the benefits will last for months!
- 1 pint blueberries
- 1 pint raspberries
- ½ -3/4 cup sugar (depending on tartness of berries)
- 2 tbsp lemon juice
- pinch of salt
- Place the blueberries, raspberries, sugar, lemon juice and salt in a non-reactive small saucepot.
- Bring the mixture up to a boil and reduce to a simmer, stirring constantly.
- Simmer until the mixture is reduced and thick, about 35-45 minutes.
- Once the jam is thick, allow it to cool completely.
- Place the jam into sterilized jars and process in a water bath for 25 minutes.
- Should last for up to three months in your pantry.