Spicy Yogi Blueberry Jam

Good rainy evening, Jammers! I am loving listening to the rain on the sun room roof this evening. We have been so dry this month, it’s like music to my ears. My poor basil was about to call it quits on me…I couldn‘t keep up with watering what with everything else going on around here lately. I guess we should be ready for a pretty wet few days with the storm system that is headed our way from the Caribbean. She should be called Tropical Storm Nicole sometime tomorrow. No need to worry, it will pass us to the east and will be a weak storm so just plenty (hopefully) of rain. We will definitely head out to the beach on Thursday to watch the surf and look for shells when the tide is out. We find great shells when there are storms out at sea, I can‘t wait.

Well, I made a new batch of jam today. I put a poll question on the blog last week so that you, my loyal and faithful readers, could choose what I made next. So, after double checking the results, I pulled out my recipe and whipped out a batch of Spiced Blueberry Honey Jam. Now before I get to the recipe, I wanted to share a bit about the outcome, yes, I know I am jumping the gun, but I was worried about my seals. Usually, on all the other batches I have made so far, the lids will start popping (sealing) within just a few minutes of removing them from the canner and have usually all sealed within 15 minutes, or so. Well today, only 1 out of 6 popped right away. I began to worry, but remembered that I had read to be patient while they cool and that it could take up to 24 hours. I guess this is why you are supposed to leave them undisturbed for that 24 hours…it takes them a while to “do their thing“. This batch took hours, for some reason. The last jar popped almost 5 hours after the lid was applied. Any ideas on why it took so long compared to the others?

I took a picture of my pots this time so you could see what I meant by my “tall” canner that I am using. Remember, it’s the pot from my turkey fryer. The other is my 8 qt. stockpot that I use for cooking the actual jams in.



Now, I did my research prior to making my jam this afternoon and found that blueberries are associated with peace, calmness and protection. I also saw references on quite a few websites that they are good for your kidneys, too. Okay, it's good to know, huh? Do further research if you are interested in this aspect as I am NOT qualified to give any medical advice. Honey is associated with happiness and fulfillment while nutmeg is associated with promoting health and fidelity. In some countries people carried a whole nutmeg in their pocket to attract good fortune. When I visualize these attributes, I am seeing the peace, calm, fulfillment and good health and this slowly manifests itself in my mind as a room full of yoga enthusiasts…do ya see it too? Based on this I am going to rename this one Spicy Yogi Blueberry Jam.

Spicy Yogi Blueberry Jam

2 ½ cups fresh or frozen coarsely chopped blueberries (I used frozen)

2 ½ cups sugar

1 cup liquid honey

1 tablespoon lemon juice

¾ teaspoon ground nutmeg

1/2 teaspoon unsalted butter

1 3oz pouch liquid pectin

　
Preheat canner and prepare jars and lids. In an 8 qt pan combine the blueberries, sugar, honey, lemon juice, nutmeg and butter. Bring to a boil over high heat, stirring constantly, and boil hard for 2 minutes.

Remove from heat and stir in the pectin. Skim off any foam. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute, or so, to distribute the fruit. Ladle the jam into the hot jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight. Place the jars in the preheated canner and bring canner to a full rolling boil. Process jars for 10 minutes (adjusting according to your altitude, if necessary) then remove canner from heat. Let canner sit for 5 minutes, then, carefully remove hot jars from water with a jar lifter and place them on a towel on the counter and leave them undisturbed for 24 hours. Check the seals before storing and use within 12 months.

Makes about 6 half pint jars.

This jam is gorgeous in the jar and is perfectly spicy and not too overly sweet. I think you will really love it, I did! I have to debate keeping a jar in the fridge. I have a jar of everything I have done so far in the fridge right now and well, lets just say I’m gonna have to find more uses for them, quick! Ooooh, I just remembered 6^th grade home-economics class, we did little jam filled refrigerator biscuits sprinkled with powdered sugar. They were like little crescent shaped pies. Maybe next time the girls get together I will make them and call them my “special little moon pies”. This jam would be PERFECT, kind of like a little blueberry pie.

Okay, I have 2 more batches coming up for next week. Both are peach based and I may try to get more peaches and do another 2 after that. I have 4 or 5 recipes that I really want to try and peach has been the most popular and requested one from my original batches to date. It’s coming up on the end of the peach harvests for a while so I need to stock up. Basic Peach and Peach Lavender to start then Peach Butter and Peach Melba (peaches and raspberries) for the next time.

Have a great hump day and remember, Be Blessed and Be Sweet!