It's gonna be a hot couple of weeks, so fire up your stove in the morning, and let this recipe cool throughout the day. Then get this delicious jam in your fridge and freezer so you can be enjoying this season's berries on your yogurt, cold scones and slice-n-bake morning scones all summer!
Blueberry Twist Freezer Jam
Try them with Fresh BC Blueberries! This recipe was originally posted for our 10 year anniversary in 2014 and was written by Chef Karen Dar Woon.
Crush blueberries to make 4 cups. Use a potato masher to crush berries in a single layer, or use food processor.
Remove 2 cups to a saucepan. Add 1/4 cups of sugar, and liquors, if using.
Bring to a boil over medium high heat, stirring to dissolve sugar. Boil for 4 minutes to reduce liquid to a syrup consistency. Turn off heat. Allow too cool.
Combine Certo Light pectin crystals with 1/4 cups of sugar. In a large mixing bowl, combine remaining 2 cups crushed berries, lemon juice, and pectin/sugar mixture. Stir well.
Let stand 30 minutes. Stir occasionally.
Add remaining 2 3/4 cups sugar, and the cooked berry/liqueur mixture. Stir for 3 minutes, to completely dissolve sugar.
Ladle into clean containers, filling to within 1/4" (0.5 cm) from rim. Cover with lids. Leave at room temperature 24 hours or until set. Store in refrigerator for up to one month, or up to 12 months in freezer. Thawed jam should be used within two weeks of thawing.
Variations:
Add grated lemon or orange rind to pectin/sugar mixture before combining with fruit.
Substitute up to 2 cups of crushed blueberries with up to 2 cups of chopped other berries or peaches.
