I think Lynn has decided since I successfully made pomegranate jelly twice that I can now make any kind of jelly or jam. One of her favorites that we have bought at two different small stands is blueberry jam.
One of our local grocery stores had blueberries on sale for $.97 for 6 ounces. I was given the instructions to buy blueberries and make a batch of jam with them.
I had a hard time finding a recipe to use to make this jam. Most of the recipes I found were for freezer jams. I saw a few that did not use pectin. I finally decided to use a slightly modified recipe from a book called Food in Jars: Preserving in Small Batches Year-Round. It is a great resource for the beginner canner.
First I measured my spices and put them in little bowls. I wanted to make sure I would have everything prepared so I wouldn’t overcook the jam while measuring those things out. Also it reminds me of cooking shows on TV where they always have all the herbs and spices measured out and sitting on the counter.