Busy day here today. After our blueberry picking trip yesterday, I had 9 pounds of blueberries to turn into something amazing. I hadn’t made blueberry jam in years so I dusted off the recipes. I also had a gallon bag of fresh rhubarb and a quart of fresh raspberries. So many choices.
I began with Blueberry Rhubarb Jam with lemon thyme, moved onto Blueberry Rhubarb Jam with ginger and allspice and Blueberry Raspberry Jam with cinnamon. All in all 31 jelly jars of Jam.
My daughter was my sous chef – she did the running and getting and making the labels you will see in the pictures later in the post.
This class in pictorial form will help you make jam – it is not hard or very time consuming if you prepare before you begin.
Separate the Jars, lids and rings. Place the lids into a small saucepan of water on medium heat while you sterilize the jars in hot soapy water.
Set jars aside upside down on a clean towel to drain.
Turn it on on medium low to keep the water warm while you prep and cook the jelly batches.
3 Cups Blueberries after mashing
3 Cups chopped rhubarb
7 cups sugar
1 tsp fresh lemon thyme chopped
1 envelope ball liquid fruit pectin
Begin by chopping Rhubarb into bite size dices 1/2″ at the largest. Mash blueberries.
You will need 3 cups of each.
Combine with the sugar in a large heavy bottomed stainless steel pot and heat over medium high heat until it reaches a rolling boil.
Boil for 1 minute.
Remove from the heat and add pectin and the lemon thyme. Stir.
Ladle into the clean jars. Wipe top of jars, top with one of the hot lids and tighten ring.
Place in the water canner in the rack and fill until the jar lids are submerged.
Bring to a boil and then boil 5 minutes to sterilize and seal the jars.
Remove from the canner with a canning tong and place on the counter to let cool and jell.
You should hear the lids ping when they seal and the button on top will no longer be raised.
If they don’t seal, then you can either reprocess them for another 5 minutes in the canner or refrigerate to use.
If they seal they can be stored in a cool dry place for up to a year.
I made three varieties – just by changing the fruit combinations and the spices. Use 1/2 tsp cinnamon or 1/2 tsp ginger and 1/2 tsp allspice to vary the taste.
Lemon Thyme Spiced Blueberry Rhubarb Jam