Blueberry Jamm'

I got really ambitious this weekend.  By ambitious I mean excited.  And crazy.  And daring.  I made jam.  Wonderful jam.  I have canned before.  In high school, when I worked at Nezinscot farm.  I jammed, and canned, and pickled. This was my training to be a perfect housewife. 

Then, I went to college, got a degree, and a job.  I got a husband too along the way. I always kind of dreamed of a rich husband that would allow me to actually live out my perfect housewife ways. I am definitely a wife but I do not have much time at home.  Gone are the longs days in the kitchen doing fun projects like jamming, canning, and pickling.

That is until now, when a friend at work brought some homemade blueberry jam to a dinner.  It was delicious.  I was inspired.  And how any good dream should start, I set off to Wal-Mart to get me some supplies. 

Blueberry Jam
From Foodinjars.com

6 cups of smashed blueberries
6 cups sugar
1 lemon, zested and juiced
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
two packets liquid pectin

Fill your canning pot with water and begin to bring it to temperature. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.

Add smashed blueberries and sugar to a large, non-reactive pot. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about fifteen minutes. Add pectin and bring to a rolling boil for a full five minutes.

Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.