Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Raspberries add a special richness to this blueberry jam, which has a natural set even though it uses Pomona's Pectin to keep the sugar low.
This little concoction includes gelatin and I infused fresh tarragon from the garden, as well as a healthy dose of chamomile tea to brighten the blueberries!
The flavors of big, sweet blueberries and sunshiny lemons in this combination jam and marmalade, will brighten up even the dreariest days!
I experimented at the cottage with a jam thickened with grated Granny Smith apples. It worked so well the judges at Canada's Royal Winter Fair declared the texture "perfect"!
Raspberry and blueberry jam with a splash of Scotch whisky makes the perfect topping for toast, scones or the finest vanilla ice-cream.
This slightly tart jam goes very well with just about any type of bread. I've also had it with greek yogurt, and and straight out of the jar worked for me too. (Yep, it’s that good.)
Sometimes you only have a little fruit. Or don't want umpteen jars of jam. This recipe makes just enough blueberry jam to capture a small back yard harvest or those last berries the fridge.
Blueberries preserved in maple syrup: perfect for topping a stack of pancakes or drizzling over yogurt & granola.
Process for preparing and canning best ever blueberry jam.
When I'm stressed, I make jam. And I can assure you that once you've tasted this incredibly delicious freezer jam, you'll be kicking the blues to the curb while you enjoy a hearty helping of this jam...right out of the canning jar!