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Blueberry (or any-fruit) Jam

We’re jammin’ - and I hope you like jammin’ too!

Your baseline formula for any fruit preserves. This recipe uses blueberries and a considerable amount of lemon for brightness, but swap in any perfectly ripe high-season fruit you’ve got. If you’d like to get creative the opportunities are endless ... switch up the citrus, add additional flavors like chiles, ginger, vanilla or spices, and combine various fruits. You could split the recipe and try a few different flavors, or make a simple jam in bulk and seal it up for a taste of summer all year long.


Jam will stay well in your fridge for up to one month, or up to a year if sealed. For a simple tutorial on sealing jars for long-term storage, check out Melissa Clark’s instructions in the New York Times: Canning Jam, From Preparing the Jars to Testing the Seal

 
(yields at least 2 8oz jam jars)
 
Ingredient List:

1 quart blueberries (or any fruit, cut into uniform pieces)
½ cup sugar
Zest of ½ lemon
Juice of 1 lemon 
2 pinches of kosher salt

 

Steps:
  1. Rinse fruit and sort through to remove any sticks or stems left behind from picking.
  2. Macerate your fruit; in a large pot combine the fruit, sugar and salt. Use a wooden spoon to mix and mash it all up. Let it stand for at least 15 minutes to pull moisture and dissolve the sugar.
  3. Bring the fruit to a boil over medium-high heat, then reduce it to a simmer.
  4. Simmer the jam for 20-30 minutes. If you’re making jam in bulk, expect it to take up 40-50 minutes. Stir often, especially towards the end of cooking, to ensure the fruit cooks evenly and doesn’t stick to the corners, bottoms or sides of the pot.
  5. Observe your jam as it cooks; all fruit (and even the same varieties) will take varying time based on its moisture, pectin and sugar contents. The simmering bubbles will begin to slow and thicken over time; once they begin to pop like molten lava you should be good to go. You can test it by dipping in a spoon; if you can run your finger through to make a clean stripe while it’s hot, your jam should be good to go. And remember, the jam will thicken considerably once it cools! So if you’re unsure of when to pull it from the heat, stick a small amount in the fridge for a few minutes.
  6. Carefully ladle the hot jam into jars and seal, or let cool to room temperature before refrigerating.

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