This No Pectin Blueberry Jam is subtly flavored with mellow and herby Chamomile. Directions for water bath canning this jam, as well as necessary equipment for canning jams are also included. Canning Blueberry Jam is a great recipe for new canners.
Hello friends. I’m coming back to you today with this recipe for No Pectin Blueberry Jam with Chamomile. This jam recipe follows the recipes for these Perfect Blueberry Hand Pies and this delectable Blueberry Syrup we which made following our huge fresh blueberry haul.
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. Canning Blueberry Jam is a summer tradition 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.
Pop on over here for a complete discussion on Jam Making Basics. This Jam Making Basics post discusses the basic ingredients for all jellied fruit and why they are important, basic equipment, and the differences between Jam, Jelly, Preserves, Conserves, and Marmalade.
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While canning isn’t hard, it does require a few pieces of equipment to make the task much easier:
The 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. My cookbook library inventory recently expanded 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 when canning my blueberry jam, 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, hence this No Pectin Blueberry Jam.
This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
Adapted from The Blue Chair Jam Cookbook
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These 6 pints of no-pectin 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! To refer back to this No Pectin Blueberry Jam Recipe and the Tips for Canning Blueberry Jam, bookmark this page or pin the following image.
You can see all canning and preserving recipes here.
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