Every year about this time, Ryan and I bless the Lord Jesus for the man (or woman) who planted our blueberry bushes.
It must have been thirty years ago at least; the bushes are taller than my head—about a dozen of them in a long row. Last year we harvested 13 gallons of berries. This year we are already to 13 and I’m thinking the harvest is about half picked. They are LOADED.
We always invite a few friends and family in to pick with us.
We eat them fresh, we freeze them, we dry a few…
We feast on luscious pie with real whipped cream, as in real cream whipped, as in skimmed off a gallon of milk from a local farm…
And this year I decided to try making some blueberry jam. I’ve never had blueberry jam except as jelly (all the pulp removed) or as dried berry lumps inside the jam. I didn’t want either one—I wanted a smooth puree.
When I blended the berries, they turned a heavenly shade of magenta-purple.
The jam is delicious! with a full, gentle flavor.
Blueberry Freezer Jam
4 cups blueberries
4 cups sugar
1 box Sure-Jell or 1/3 cup (rounded) of bulk gel
¾ cup water
Puree berries well in blender. Stir in sugar and let rest 10 minutes. Stir gel and water together in a saucepan; boil for one minute. Pour into berries and stir 3 minutes or until sugar is dissolved. Pour into containers and let set at room temperature 24 hours or until firm.
Do you make freezer jam? What fruits do you like to use?
PS–I guess you know that your anonymous comment days are over? You had glorious things to say, and I wanted to give you an opportunity to say them with modesty and courage on a deeply personal subject. I feel so honored by the way you shared your thoughts with me. But come back with real faces. I missed you.