Blueberry Jam with Chamomile
Hello friends. I’m coming back to you today with a recipe for Blueberry Jam with Chamomile, which is the next installment of the much anticipated Blueberry Chronicles. The first installment was the recipe for these Perfect Blueberry Hand Pies, followed by delectable Blueberry Syrup that is key for refreshing Blueberry Spritzers.Kate and I picked 22 pounds of blueberries a few weeks ago and quickly got busy freezing, preserving and eating these little blue balls of deliciousness. Making blueberry jam is something that I do every summer after my family has done its annual blueberry picking foray. We have a favorite little organic blueberry farm a quick 30 minutes from our home and I have the date that the farm opens circled on my calendar. We have been picking blueberries as a family since Rob was a wee tike and we pulled him along behind us in our red Radio Flyer wagon. Rob’s sole focus on those outings was consuming as many fistful of blueberries as was allowed…hmmm. ..15 years later and not much has changed.
One of my favorite books, not only for the recipes but also for the pictures, is The Blue Chair Jam Cookbook by Rachel Saunders. Not only is this a beautiful, coffee-table worthy cookbook, but Rachel has developed jam, jelly and preserve preserve recipes that all have a unique twist. For this canning foray, I adapted her Blueberry Jam with Mint recipe, swapping out the mint and replacing it with 2 chamomile teabags.
I clipped the chamomile teabags on to the rim of my preserving pan when I added all the ingredients and let the chamomile flavor infuse the blueberry jam for the entire cooking time.
In the past, I used pectin in my jams and jellies, but for the past couple of years I’ve gone ‘pectin-free’. I think it’s probably a personal thing, but I think the ‘pectin-free’ preserves taste much cleaner.
Blueberry Jam with Chamomile
- 2 pounds blueberries
- 1 pound white sugar
- 6 ounces freshly squeezed lemon juice
- 2-3 Chamomile Teabags (or 1-1.5 ounces of loose leaf chamomile tea in a tea infuser)
- Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance.
- Place a saucer with 5 metal spoons on a plate and place in the freezer.
- Combine blueberries, sugar and lemon in a preserving or jam pan and place pan over medium-high heat and cook, constantly stirring, until berries release their juices.
- Once the mixture becomes rather soupy and your chamomile tea bags or infuser and increase the heat to high. Continue to cook, stirring frequently, until the mixture boils.
- One boiling, cook for an additional 10-15 minutes, stirring frequently.
- Decrease the heat if the jam strats to stick to the sides.
- Using the spoons in your freezer, test for doneness at the 10 minute mark.
- Put a small dollop of jam on one of your frozen teaspoons and return it back to the freezer for 3-4 minutes, until bottom of spoon is cool.
- If when you push it with your finger it wrinkles a bit it is done.
- If gel state has been reached, skim off any foam.
- Spoon your jam into hot jars, leaving 1/4 inch headspace.
- Remove air bubbles and wipe rim.
- Center lid on jar
- Screw band down until resistance is met, then increase to fingertip tight.
- Place jars in canner, making sure they are completely covered with water
- Cover pot and bring to a boil
- Boil for 10 minutes
- Turn heat off, remove lid and let sit for 5 minutes
- Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
- Refrigerate any jars if their lids don't pop down.
- This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
These 6 pints of blueberry jam will last us for a couple of months, making our peanut butter & jelly sandwiches and jelly smeared toast taste of summer. I may gift a few of these jars…it just depends on how greedy I feel. Blueberry jam does seem to disappear quickly in our home.
Terry made me these simple ‘holders’ for my jar rims. These holders keep my pantry neat by containing the rims which heretofore would scatter and roll all over the place.
Wishing you a summer filled with blueberries and assorted blueberry goodies!
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