Yeah, that's me. The girl who re-opens her blog just to be able to pin a recipe. I used this recipe before and LOVED it. I remember not being able to pin it, since there is not a pin-able picture on the page. Well, now I can pin it and find it easily. I may start blogging again. I have been contemplating it lately. In the meantime, this recipe is really awesome. You should make some too.
Quick-Cook, Reduced-Sugar Blueberry or Dark, Sweet Cherry Freezer Jam
The Washington Post, July 6, 2005
Canning- Cuisine: American
- Course: Condiment
- Features: Healthy, Kid-Friendly
Summary:
For best results, use very flavorful berries or cherries. Although Bing is the most widely available dark cherry, other varieties will work fine.
Makes about 5 cups blueberry or about 4 cups cherry jam
Ingredients:
- 4 1/2 cups blueberries, or 4 cups pitted dark, sweet cherries
- 1 2/3 cups sugar
- 1 (1.75 ounces) powdered less- or no-sugar-needed pectin, such as Sure-Jell or Ball Fruit Jell
- 3/4 cup cranberry juice cocktail or water
- 3 to 3 1/2 tablespoons lemon juice (use larger amount for blueberries)
- 3/4 teaspoon lemon zest (omit for cherries)
- 1 cinnamon stick (optional)
Directions:
Place several metal tablespoons in the refrigerator to use later in checking the jell of the jam. Have 3 or 4 eight-ounce jars ready.
Using a food processor, chop the blueberries or cherries; do not puree. (Alternatively, coarsely crush the blueberries using the bottom of a wide-bottomed jar; chop the cherries by hand.) Set aside.
In a large, wide-bottomed nonreactive pan or deep-sided skillet on medium-high heat, combine the sugar and pectin until well blended and no lumps remain. Add the cranberry juice cocktail (or water), lemon juice, lemon zest, cinnamon stick, if using, and blueberries or cherries, stirring until well blended.
The mixture will come to a full, foamy boil; cook, stirring constantly, for 2 minutes. If the mixture appears runny, drop about a teaspoon of it onto one of the chilled tablespoons and let it cool for 15 seconds. If it immediately runs off instead of jelling lightly and clinging to the spoon, cook 1 minute longer, then check using another chilled tablespoon.
As soon as the mixture just clings to the spoon and jells lightly, it is done. (It will continue to jell and thicken further upon cooling.) Immediately remove from the heat. Skim off and discard any foam from the surface.
Remove the cinnamon stick, if using. Ladle the jam into jars, leaving 3/4-inch headroom to allow for expansion during freezing. Wipe any drips from the jar rim and threads; screw on the lids securely. Let stand until the jam has cooled to barely warm. Refrigerate for 24 hours. If lids seem loose after cooling and contracting, check and tighten further, but not so much that the seal is broken. May refrigerate for up to 3 weeks or freeze for up to 1 year.
Recipe Source:
Adapted from cookbook author Nancy Baggett.
