Blueberry Currant Jam Recipes

BLUEBERRY JAM

Steps:

• Rinse and drain the blueberries (fresh or frozen) and crush them using the potato masher method or my rolling pin and zip top bag method.
• Measure out 2 2/3 cup of crushed berries into a 6 quart stainless-steel or enamel Dutch oven.
• Stir in the lemon juice and the pectin.
• Over high heat, while stirring, bring the mixture to a full rolling boil that can not be calmed down when stirred.
• Add the sugar and stir to dissolve the sugar. Return to a full rolling boil Boil hard 1 minute, stirring constantly.
• Remove from heat and skin the foam, if necessary.
• Ladle the jam in to a hot jar, leaving 1/4 inch head space. Wipe the rim of the jar with a damp paper towel, removing any drips of jam.
• Center the lid on the jar. Apply the band and adjust to fingertip-tight. Using the jar lifter, place the jar in the boiling water canner.
• Repeat until the jars are filled. Be sure to complete a filling a jar from ladle to lifting before starting the next jar.
• Process the jar 10 minutes, adjusting time for altitude.
• Remove the jars from the water bath canner and place on clean towels to cool completely.

BLUEBERRY-CURRANT JAM

Steps:

• Wash and pick over the blueberries.
• Set them aside.
• Wash and drain the currants.
• Put them in a pot with the water.
• Bring them to a boil, stirring frequently, until the berries are popped and the juice is flowing freely.
• Strain well, reserving the juice and discarding the stems and seeds.
• Put the juice in a preserving kettle with the sugar, and bring to a boil.
• Boil hard, stirring constantly, for 5 minutes.
• Add the blueberries, washed and picked over, and continue cooking for another 10 to 15 minutes, until the gelling point is reached.
• Put in hot sterilized jars, seal, and process in boiling water for 5 minutes.