My video on how I made this jam can be found here:
This canning recipe will yield 5 1/2 pints OR 11 half pints.
* 10 cups of fresh blueberries, enough to make 6-7 cups “prepared” blueberries (mashed down or chopped in food processor)
* 7 cups sugar (for low sugar pectin recipe use 4 1/2 cups sugar)
* 1/4 cup lemon juice
* 1/2 cup water
* 8 tbs real fruit pectin (or you can use 4 tbs of low/no sugar pectin)
Place your prepared blueberries into a large saucepan/pot and to it add your pectin, lemon juice and water. *NOTE: a trick to prevent your pectin from “clumbing” is to add 1/4 cup of your sugar to the pectin and stir it well before adding it to your blueberries.
Bring blueberry mixture to a full, hard boil.
Add remaining sugar to pot, and bring back to a full hard boil….. which is a boil that can NOT be stirred down.
Once returned to a hard boil, set your timer and stir CONSTANTLY for 1 minute.
Remove from heat. You are now ready to jar up your blueberry jam!
You need: 1/4″ headspace
Process time: 10 minutes in a water bath canner.
My You Tube Video on how to make this and can it, can be found here:
Photo/chart graphic credit goes to: Dickey Bub
ALERT! CANNING TOMATOES or recipes that have Tomatoes in them!
hahaha I am just throwing this out there, because I am reading so much mis-info/BAD info out there on people water bath canning tomatoes or worse yet water bath canning vegetable soup with veggies in it and thinking because they add tomatoes to the broth, it is safe to water bath can.Please, make the lambs stop screaming!!!!! LOL
When you home-can foods, it is all about the PH level. PH goes from 0 to 14. The magic number in home canning is 4.6. anything higher than that, needs to be pressure canned. Tomatoes run on the border. Their PH is anywhere from 4.5-5.2. Therefore you MUST….. MUST add an acid to it before water bath canning tomatoes safely. If you do not add an acid, you MUST pressure can them to be safe. If you add other vegetable or spices to your tomato sauce, you MUST pressure can it, because adding vegetables and spices increases the PH into Alkaline territory. Also, it is never safe to can pasta or rice….. so if you are making a soup,keep it to vegetables and tomato broth and add the pasta or rice when you take it out of the jar to heat it. All of this info can be easily found in canning book after canning book. It can even be easily found online. Tomatoes are only safe to water bath can if you add acid to them, otherwise, pressure canning is the safe way to go. Here is a chart to make it easier to see where tomatoes sit on the PH guide. Remember 4.5-5.2 depending on the tomato….. and the magic number for safety is 4.6. No one want botulism. It is not only deadly, but the antitoxin has to be flown in from the CDC and only helps reduce the severity of symptoms if caught early enough and if you’re lucky it will take weeks or months to recover! serious business! It isn’t worth it just because you didn’t want to pressure can those tomatoes! Or because Grandma always did it that way, you can too. Our food is not the same food as our fore-mothers used!
You can find this recipe here:
White Clover Jelly recipe:
2 cups White Clover infusion (tea): steep 3+ cups packed flowers in 2 cups boiling water. In a sauce pan.Turn off the heat and let it sit for at least 2 hours.
1/4 cup lemon juice
4 cups sugar
1 box of Pectin
UPDATE at 3am: I will say, after allowing my jelly to cool, it is a much looser consistency than your standard “jelly”. Not quite syrup, but a very loose jelly. I would probably add another box of pectin if you want a thicker consistency, although I have to be honest and say, I like the looser set on this, because I plan to use this on homemade buttermilk biscuits. 😀 I But I wanted to throw that out there to you guys….. as a little update on how it turned out. Altho to my understanding, using tea infusions do set up looser than your standard jelly…. I know my dandelion jelly is also more on the loose side, altho thicker than the clover. Maybe I should make a video on this? hahaha My husband absolutely LOVES it!!!! Add less lemon if you dont want it to tart…. or keep it plain….. but this stuff is dang good! 😀