making blueberry jam with folks at wind hill farm

making blueberry jam with folks at wind hill farm

open-air canning demo

smile!

smile!

Since Can It!  was released last summer, I’ve been asked to do a number of canning demonstrations. I’ve been in a hardware store, a community center, my own kitchen — but never a setting as pretty as the one last night at Wind Hill Farm in Glastonbury, Connecticut. As part of their mission of community outreach and education, they asked me if I would do a canning demo. I packed up my canning gear along with two butane burners and set up shop in a lecture area situated among the many raised bed garden plots. It really was an idea setting for promoting local and seasonal produce! Six eager and willing students showed up and together we made a simple, but very yummy blueberry jam. Despite the threat of passing shower, we finished our jam and everyone took home a jar to enjoy.

blueberry jam

sea of blueberries

sea of blueberries

Ingredients:

  • Approx. 3 lbs. fresh blueberries, washed, drained, and crushed to make 4 C.
  • 2 T. lemon juice
  • 4 C. cane sugar
  • 1 box dry pectin
  • 1/4 teasp. ground cinnamon (if desired)

Steps

  1. Prepare containers and water bath canner.
  2. Measure sugar and set aside.
  3. Prepare the fruit; measure exactly; add lemon juice.

    can't you just taste it?

    can’t you just taste it?

  4. Pour fruit into pot and stir in pectin, mixing in thoroughly. Add cinnamon, if desired.  Add about ½ teas. of butter or margarine to reduce foaming (if desired).
  5. Bring the mixture quickly to a full boil (rolling boil that can’t be stirred down). Add sugar all at once, stirring well to dissolve, and return to a full, rolling boil. Be careful here, the syrup is very hot and can easily spatter.
  6. Boil for one minute, stirring constantly. Time exactly from when the mixture returned to a full boil.
  7. Remove from heat, skim off foam, ladle into prepared jars leaving 1/4″ head space.
  8. Process to 10 minutes. Turn off heat and remove canning cover. Let sit for 5 minutes.
  9. Remove jars from canner, place in a draft-free location to cool completely. Let sit for 24 hours.
  10. Test for seal (lids will be concave and have high-pitched “ping” sound). Remove bands, wipe thread. Label, date, and store for up to one year in dark, cool location.