Do you feel like lately there has been a return to our homemade roots?
Do you even know what I mean by homemade roots? I make up phrases.
Let me explain: I feel that I’m seeing so much more from our modern kitchens made the old-fashioned way: from scratch. We’re trying our hands at homemade bread, pie and pie crust, salsa, and spaghetti sauce, just like our fore..mothers? We’re realizing that things are better for you if you know exactly what went into them.
As a result, my opinion on canning and jarring in your own kitchen has changed. Where I once looked at making homemade jam with a certain amount of disdain and suspicion, I now see a vast horizon of possibilities. For example: I really wish I could grow tomatoes so I could can them. I know that the tomatoes you buy during the off-season (which I do and will probably continue to do) aren’t really stand-up tomatoes, if we’re being honest (and personifying fruits and vegetables). And I’m sure the same applies to other fruits and vegetables that we purchase at the grocery store.
This is the closest I’ve come to jarring something in my kitchen. I know, it hardly counts because I’m not going to be preserving it and if you want to learn more about canning, you should visit our friends at Food in Jars. Regardless, but it was kind of fun to feel resourceful. Plus, this jam is really easy and doesn’t require pectin or special canning equipment. Win-win.
Recipe from Real Simple/Charlyne Mattox
Makes 3 cups
What You Need:
5 cups fresh blueberries
1/2 to 1 cup sugar*
1 T. fresh lemon juice
1/4 tsp. kosher salt
In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a potato masher or wooden spoon until the berries have released their juices.
Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18 to 25 minutes. Transfer to containers/glass jars and refrigerate for up to 1 month or freeze for up to 1 year.
The recipe called for 1/2 cup of sugar, which is how I made it, however I like my jam to be a little sweeter. Next time I’d use more sugar, so feel free to add more to taste until it reaches your liking.
This recipe can also be made with two 10-ounce bags of frozen blueberries instead of fresh. Cook the frozen berries for 2 to 3 minutes before mashing, then reduce the total cooking time to 15 to 17 minutes.