Food recipes
Jam Hardware
Jam Hardware
Ingredients:
1/4 teaspoon star anise, ground fine
10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre−ground)
2 tablespoons lemon juice
5 tablespoons (2 1/2 ounces) cider vinegar
3 cups sugar
1/2 cup water
Directions:
For the jam:
1) Place blueberries in saucepan over medium−low heat.
2) Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar.
3) Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil.
4) Lower heat slightly and boil gently for five minutes occasionally mashing mixture.
5) Mash in sugar, add the water and return to a boil for 1 minute.
6) You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the
preserving phase.
Preserving the jam:
7) Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the
jar lids) into the pot.
8) Cover with hot water by at least 1−inch and bring to a boil and maintain for 10 full
minutes to sterilize.
SPICED BLUEBERRY JAMMIN' 73
Good Eats! A Treasury Of Favorite Recipes
9) Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing
compound does not melt). Leave all hardware in the pot until you’re ready to can.
10) Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it’s hot in
there) to a clean towel or paper towels.
11) Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel
surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
12) Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.)
13) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3−inch from the
bottom of the jar threads. This “headspace” is necessary for the jars to seal during
processing.
14) Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as
you go.
15) Use the magnetized device of your choice to position lids on each jar. Screw the rings
on finger tight. (Remember, the rings don’t seal the jars they only hold the lids in place.
Heat will drive out the headspace air, which when cooled will create a vacuum, thus
sealing the jars)
16) Return the jars to the pot being certain that they don’t touch the bottom of the pot or
each other. (If you don’t have a jar rack, try a round cake rack, or metal mesh basket.
Even a folded kitchen towel on the pot bottom will do in a pinch.)
17) Add additional water if necessary to cover the jars by at least an inch, and bring to a
hard boil over high heat according to the table below. (Be sure not to start your timer
until a true boil is reached. The headroom air may bubble out of the jars before a boil is
reached. Don’t be fooled.)
Yield: 6 (8−ounce) jars
Ingredients:
1/4 teaspoon star anise, ground fine
10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre−ground)
2 tablespoons lemon juice
5 tablespoons (2 1/2 ounces) cider vinegar
3 cups sugar
1/2 cup water
Directions:
For the jam:
1) Place blueberries in saucepan over medium−low heat.
2) Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar.
3) Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil.
4) Lower heat slightly and boil gently for five minutes occasionally mashing mixture.
5) Mash in sugar, add the water and return to a boil for 1 minute.
6) You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the
preserving phase.
Preserving the jam:
7) Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the
jar lids) into the pot.
8) Cover with hot water by at least 1−inch and bring to a boil and maintain for 10 full
minutes to sterilize.
SPICED BLUEBERRY JAMMIN' 73
Good Eats! A Treasury Of Favorite Recipes
9) Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing
compound does not melt). Leave all hardware in the pot until you’re ready to can.
10) Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it’s hot in
there) to a clean towel or paper towels.
11) Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel
surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
12) Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.)
13) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3−inch from the
bottom of the jar threads. This “headspace” is necessary for the jars to seal during
processing.
14) Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as
you go.
15) Use the magnetized device of your choice to position lids on each jar. Screw the rings
on finger tight. (Remember, the rings don’t seal the jars they only hold the lids in place.
Heat will drive out the headspace air, which when cooled will create a vacuum, thus
sealing the jars)
16) Return the jars to the pot being certain that they don’t touch the bottom of the pot or
each other. (If you don’t have a jar rack, try a round cake rack, or metal mesh basket.
Even a folded kitchen towel on the pot bottom will do in a pinch.)
17) Add additional water if necessary to cover the jars by at least an inch, and bring to a
hard boil over high heat according to the table below. (Be sure not to start your timer
until a true boil is reached. The headroom air may bubble out of the jars before a boil is
reached. Don’t be fooled.)
Yield: 6 (8−ounce) jars
Printed from https://recipe.bluelayer.org/recipe/67785/jam-hardware