When the blueberries are abundant it is time to make jam and syrup. It has been two years since I made the jam so it was time to restock the #pantry. If you follow me here many of you know that I am a serious #prepper and grow as much food as possible to have on hand.
2 quarts blueberries (washed and de-stemmed)
6 cups water - divided
1 Tablespoon of lemon peel - grated
3 cups sugar
2 Tablespoons lemon juice (bottled only)
Crush the blueberries in a large saucepan and add 2 cups of water and the lemon peel. Simmer for 5 minutes.
Strain through a damp jelly bag or several layers of cheesecloth.
Let the jars cool for 24 hours. It will be a wonderful addition to your pantry shelf.
4 1/2 cups crushed blueberries
1 package of powdered pectin
5 cups sugar
1 Tablespoon grated lime peel
1/3 cup lime juice
Add the pectin to the crushed blueberries in a large saucepot. Bring to a boil, stirring often. Add the sugar and stir till dissolved.
Stir in the grated lime and juice and return it to a rolling boil. Boil hard for 1 minute stirring constantly. Remove it from the heat and skim off any foam if necessary.
Ladle the jam into hot jars, clean the rims, and adjust your 2 piece caps. Place into the water bath canner and process for 15 minutes. It will yield about 6 half-pint jars for the pantry shelf.
You can look forward to seeing more posts on how I preserve everything from my gardens. Perhaps it will encourage you to grow food and process it for your family to enjoy.
Until next time, this is Sunscape
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