19 September, 2018
The Hubby asked for some homemade jam the other day. I asked him what flavor and his response was: “Blueberry! There isn’t enough blueberry stuff in the world.” I had made a fruit reduction for my strawberry-filled rosewater cupcakes in the past, so I figured it probably couldn’t be too much more difficult than that. I grabbed one of my old cookbooks to see how they suggested making jam, and I was surprised to see they didn’t call for pectin. I didn’t realize until I was making this recipe that pectin wasn’t a necessity when making jam. The recipe for [raspberry] jam according to my 1896 Fannie Farmer cookbook was basically: Mash fruit, boil fruit, add sugar, reduce, can, store. So, I decided to try it that way.
I decided to use honey instead of cane sugar because I like the flavor of honey with blueberries. Sugar works just fine, too. You’ll need to use closer to a cup of granulated sugar if you’re going that route. I also used rosewater because I like the floral aroma and flavor it adds. Again, you can do something different here if you wish.
1 lb Blueberries, rinsed
1 Lemon, juiced
1/4 cup Honey (add more if you prefer sweeter jam)
1 tsp Rosewater (optional)
Pour your blueberries into a medium pot and use a potato masher to squish as many of them as you can. Squeeze the lemon over the berries and turn the heat up to medium low, stirring often. Once the berries start to heat up, add in the honey and the rosewater. The berries should start to liquefy a bit after another minute or two over medium heat. Once there’s a significant amount of liquid, turn the heat up to medium high and bring the berries to a boil. Let them boil for a minute before turning the heat back to medium. Cook the berries until the mixture is thick enough that when you drag a wooden spoon across the pan, you can see the bottom.
Remove the pan from heat and carefully pour the jam into clean jars and seal them. Let them cool to about room temperature before popping them in the fridge.