Easy Blueberry Jam

I got up early Sunday morning to pick blackberries at Wind Ridge Farm in New Melle (windridgefarm.net). I hit the blackberry bonanza and came home with about 10 pounds, enough for dessert that night, two batches of jam and berries to freeze and use later.

Eckerts also has blackberries ready to pick. Before visiting either farm, check the website or call to make sure they have ripe berries. And get there early — they go fast.

As long as you have the right equipment and ingredients, jam is fairly easy to make. When I first made jam, 10 or so years ago, I was a purist. No pectin for me — I cooked and cooked fruit and sugar until it reached the right consistency. Luckily for me, a friend set me straight. Now I use powdered pectin – the kind for recipes made with less sugar — and get consistently good results. I follow the instructions the come in the box. When I make blackberry jam, I also stir in the grated zest of one orange with the sugar. That adds a subtle citrus flavor and perfume.

Here’s how to make jam, in 5 easy steps. Some of the equipment (such as the jars) is sold in supermarkets. For funnels, jar lifters and the like, you’ll probably need to visit a hardware store.

1. Wash the canning jars; transfer clean jars to a large pot of just-boiled water. (I use the dishwasher, and leave them there until I’m ready to fill them.)

2. Wash new (never-used) flat lids. Place in a small pan and cover with boiling water. Let sit off the heat. Wash the rings (which screw on to the jars, securing the lids).

3. Following the instructions in the pectin box, prepare and cook the fruit.

4. Using a wide-mouth funnel, ladle jam into jars. Use a chopstick or flat plastic stirrer to stir out any air bubbles. Wipe the top and threads of the jars clean. Top with flat lids, then screw on the rings.

5. If you are going to refrigerate the jam, you’re almost done. Invert the jars briefly, then sit right-side up at room temperature until completely cool. Otherwise, you’ll need to process the jars in a pot of boiling water. I use my stockpot. You’ll need something in the bottom to hold the jars away from direct heat. Use an insert or rack if you have one. Otherwise, use a folded kitchen towel. Add and remove the jars with a jar lifter. Process according to the directions — blackberry jam takes 10 minutes. Let cool on a dry towel on the kitchen counter for 24 hours.

Even lower-sugar pectin needs quite a bit of sugar to gel properly. If you’d like to use fruit juice instead, try this recipe for blueberry jam:

EASY BLUEBERRY JAM

Yield: About 3 cups

1 (11 1/2-ounce) can frozen white grape juice concentrate, thawed
1 teaspoon finely grated lemon zest (colored portion of peel)
3 cups fresh or frozen blueberries

In a large saucepan, combine grape juice concentrate, lemon zest and blueberries; bring to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently to prevent the berries from sticking or burning, until the mixture reaches 220 degrees, about 25 minutes.

Remove from the heat, cover, and set aside for 1 hour. Pour the jam into hot, clean jars to within 1/4 inch of lips. Wipe rims clean, attach lids, and screw the caps on tightly. Invert the jars briefly for a quick vacuum seal. Let cool to room temperature, then refrigerate up to 1 month.

PER TABLESPOON: 16 calories; no fat; no cholesterol; no protein; 4g carbohydrate; 4g sugar; no fiber; 1mg sodium; 1mg calcium; 12mg potassium.

Adapted from “True Blueberry,” by Linda Dannenberg (Stewart, Tabori and Chang, 128 pages, $22.50).