Newfoundland Spiced Blueberry Jam

by Kathleen Morrison

Servings: 1 batch

INGREDIENTS

1/4 tsp. allspice
6 qt. blueberries
1 stick cinnamon
1/2 tsp. whole cloves
3 tbsp. lemon juice
1/2 tsp. salt
8-1/2 cups sugar
1/2 cup water

INSTRUCTIONS

Pick over, wash and measure blueberries. Put in a heavy stainless-steel pan. Crush the bottom layer. Add 1/2 cup of water and 3 tbsp. lemon juice. Cook over moderate heat, bringing to a boil and simmering until almost tender (about 10 minutes). Add 8-1/2 cups of heated sugar and 1/2 tsp. salt. Add spices tied in cheesecloth. Boil rapidly, stirring constantly, until mixture thickens. (A small amount dropped on a plate will stay in place.) Remove from heat; take out spices and skim. Pour into sterilized bottles and seal as usual.

CHEF COMMENTS

For making jam, I like blueberries picked early in the day and not fully ripe (at the red stage; not at the blue stage.)

Tagged: blueberryjam, jelliesjams add tags

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