What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Blueberry Jam

Jul 24th, 2011 by Kat | 4

5 cups fresh, ripe blueberries (4 pints or so)
2 tablespoons lemon juice
5 cups sugar
2 packages liquid fruit pectin (they come 2 per box)
3 teaspoons vodka

Using a food mill, crush about half of the blueberries, keeping the remaining intact into a 6-8 quart sauce pot. Add lemon juice. Add in sugar. Place over high heat and stir until mixture comes to full boil. Cook gently 3 minutes. Add in the fruit pectin and boil for exactly 1 minute more. Remove from heat, skim off foam with metal spoon, ladle into jars to 1/8 inch top of jars. Cover with a clean dish towel and let cool completely.

Drizzle 1/2 teaspoon of vodka into each jar and swirl to cover the surface layer of jam. Seal tightly and make pretty with a bow or jam cover cloth.

Print/PDF Version

4 Comments on “Blueberry Jam”

  1. Dianne Oelberger said:

    does the vodka have a anti-bacterial purpose?? the first time I have ever heard that one :-)

  2. Kat said:

    Yup. If there is a chance that any bacteria makes it through the jam-sealing process, the vodka on the top should kill off the rest of the germs and keep the jam all safe and sound. Learned that trick from my great-grandparents in the Black Forest (although they used Schnapps).

  3. julia said:

    looks way delicious!

  4. Steven M. Platek said:

    Do you have nutritional info, or rough estimate – trying to make jams/preserves, but also trying to stick with all whole natural sugars from the fruit, not adding. Any advice (email)

Leave a Reply