Blueberry Spice Jam

July 19, 2004

No new jam this week, but last week's jam is still spectacular and I realized that I have not yet shared the recipe.

I use whole spices - nutmeg, allspice, cloves - and grate them or crush them myself. It makes a BIG difference in the quality of the spice and does not take much more time than measuring powder. I use a spice grater and a little marble mortar and pestle, plus a microplane grater for the lemon zest.

This makes a bright, flavorful jam that is excellent on challah.

Or on bagels with cream cheese

Or on toast.

OK, it is excellent in just about anything that uses jam, although I am too protective of it to make it into a jelly roll.

Ingredients
3 pints fresh blueberries
4 cups sugar
1 packet dry pectin (Sure-gel)
20 grates nutmeg
12 allspice berries
4 cloves
1 slice lemon
4 grates lemon zest (microplane grater)
1 tbsp walnut oil

Method
Wash the berries. Sort through them removing stems and discarding any overripe or soft berries. I often add an extra handful of berries to make up for the discards.

One layer at a time,crush the berries with a potato masher

Put the crushed berries into your jamming pot
measure out your sugar into a holding bowl
grate the nutmeg into the berries
in a mortar and pestle, crush the allspice berries to dust
mash the heads of the cloves into the mortar to break off the flower, discard the stalk. Crush the flowers.
add spices to berries
squeeze the juice from the lemon slice onto the berries - very little juice
run the lemon over the microplane grater about 4 times - very little zest
add the walnut oil
sprinkle the dry pectin over the berries - I prefer Sure-Gel brand.

Heat the berries, pectin, and spices to a rolling boil (bubbles even while you stir) while stirring constantly
add the sugar all at once
continue to heat, stirring constantly, until the jam comes back to a rolling boil
boil for 60 seconds, then turn off the heat. If you pour jam off the stirring spoon it should just gel at the end. Blueberries have a LOT of pectin and jam up very easily.

Storage
Can normally with a hot-water process.

Enjoy.

Posted by Red Ted at July 19, 2004 05:50 PM | TrackBack