Somebody had a lot of fun picking their favorite fruit. Add to that some tractors and goats down the block at Gigi's, and then the pond at Grandiflora with huge koi in it. Well, all that adds up to a good nap for a little two-year old boy on the ride home. And a good quiet ride home equals time to think of what to make with the huge bucket of blueberries sitting politely on the passenger seat. The following recipe is one of three blueberry jam recipes I've made to date.
Blueberry Jam with Pineapple Mint and Pineapple Sage
2 cups apple pectin stock*
2 T lemon juice
3 cups of sugar
4 cups of blueberries
Sprigs of mint and sage to taste
Add everything to your jamming pot, minus three cups of blueberries. At medium-high heat, dissolve the sugar and bring to a boil. When the mixture boils, add the three cups of blueberries, which you have lightly mashed. The temperature will lower, naturally. When it reaches a boil again, watch for the gel stage. My jam set very well at 216 degrees on a candy thermometer. Skim the beautiful magenta foam well! At the very end, before you turn off the heat, add the leaves of mint and sage in a cheesecloth and let them swim for a minute, depending on how herb-y you want your jam. Process for ten minutes in a boiling water bath.
*I used 4 lbs. of green, wild apples, quartered with blossom end and stems removed in a heavy pot, covered with water. Boil for 30 to 45 minutes, until fruit is soft. Strain twice for clarity. You will have a thick, viscous liquid that can be frozen for later use.
I didn't add much mint and sage, or let them steep too long, but they did impart a distinct flavor, that I think added a green aspect to the otherwise sweet berry taste that straight-up blueberry jam has. I did pick quite a few green berries, and I think that upped the pectin content, in addition to the pectin from the apples.