A blueberry jam recipe infused with chamomile, preserved by water bath canning. Canning this blueberry jam recipe lets you enjoy them for months to come.
Hello friends. I’m coming back to you today with a recipe for Blueberry Jam with Chamomile. This jam recipe follows the recipes for these Perfect Blueberry Hand Pies and this 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 this blueberry jam recipe 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 fistfuls of blueberries as was allowed…hmmm. ..15 years later and not much has changed.
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One of my favorite books, not only for the recipes but also for the pictures, is The 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 recipes that all have a unique twist. For this canning foray, I adapted her Blueberry Jam Recipe with Mint, swapping out the mint and replacing it with 2 chamomile tea bags.
While canning isn’t hard, it does require a few pieces of equipment to make the task much easier:
That Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase.
When I just looked at the Ball book on Amazon, I realized that there is a new edition! It looks like my cookbook library inventory might increase with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes!
I clipped the chamomile tea bags 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.
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!
You can see all canning and preserving recipes here or you can go to the individual recipes below.
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