As I’ve said before, I’m a total sucker for jam. I can’t get enough of it. Making jam is so easy, however, preserving can be a little tricky, but is definitely a must for anyone that wants to make jam. Most recipes yield far too much jam to simply jar and keep in the fridge. You’ll want to preserve quite a bit of it and do so properly to make sure you’re not eating moldy jam, obviously, that would be no good. Here is a recipe for a great Blueberry Thyme Jam as well as directions on canning and ideas on personalizing your jam!
Blueberry Thyme Jam
Adapted from Chai & Pie Co; makes about 3 cups
5 cups blueberries
1 cup sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
¼ cup fresh thyme
3 spoons, frozen
1) Place 3 metal spoons in the freezer.
2) Heat a large pan over medium heat.
3) Fold together blueberries, sugar, lemon juice, and zest in a large bowl. Pour mixture into heated pan and mix.
4) Using a potato masher, mash blueberries until they release most of their juice. Cook for 30 minutes, until thickened, stirring occasionally.
5) Test jam for thickness, using frozen spoons. Place a dollop of hot jam onto a cold spoon and turn over. If the jam reaches a consistency where it doesn’t immediately run off the spoon, it is done.
You Will Need
A large, deep stock pot (must be large enough that jars are full submerged with at least 1 inch of water covering jars)
Glass preserving jars with lids
These materials can be purchased at Sur La Table and many other retailers:
1) Check jar materials for any nicks, cracks, and sharp edges. Any of these can prevent proper sealing or may cause the jar to break during the canning process.
2) Use dish soap to wash jar materials in hot water. Dry well.
3) Fill large, deep pot with water. Heat jars in hot water while preparing contents. Water should be simmering but not fully boiling.
4) When ready to fill, remove jars and lids from water using jar and lid lifter. Fill immediately using jar funnel. Make sure to leave enough head-space as contents will expand once processed. For jams, ¼ inch head-space is enough.
5) Carefully place lids on the jars and wipe the jars with a clean towel.
6) Place filled jars back into the pot and bring to a full boil. Boil jars for 10 minutes. Turn the heat off and allow jars to sit in water for 5 minutes. Remove jars with jar lifter and set upright on a towel. Leave jars undisturbed for 15 minutes.
7) Jars are properly sealed if when pushed, lids do not flex up or down. Store in a cool, dry area for up to 1 year.
For more tips and instructions, visit Pick Your Own. The site is a great resource for all things preserving!
When I make jam, I always end up with quite a few jars that would take me forever to get through. I often pass along a few for friends to enjoy. After all of the effort it takes to sterilize the jars, make the jam, fill and then process, why just scribble the name of the flavor when it is so simple to create a lovely label that makes it a bit more personal. The Elli Blog provides a couple of printable jam labels and stickers that can be downloaded and customized. I love the touch of the cloth and ribbon as well.
If you’re looking for other ideas on how to customize your jam, Pinterest can offer tons of inspiration. This is great example of a simple and stylish looking jar of jam by Love & Olive Oil, which I found on Pinterest, along with tons of others ideas.
If you’re looking for materials, Williams-Sonoma usually has a few gift tags and labels in their preserving section, including a personal embosser, which can be used to make labels for anything that comes out of your kitchen and into the homes of friends and family. Paper Source is also a great place to find labels, ribbon, chalk paper stickers, etc. So go have fun with it! A nice, personalized jar of delicious jam will not only impress others, but make you even more proud of your little jar of happiness!
- 5 cups blueberries
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ¼ cup fresh thyme
- Heat a large saucepan over medium heat.
- Fold together blueberries, sugar, lemon juice, and zest in a large bowl. Pour mixture into heated pan and mix.
- Using a potato masher, mash until blueberries are juice like. Cook for 30 minutes, until thickened, stirring occasionally.