In need of a little Christmas magic and moving forward with the thinking that decorating early for Christmas can make you happier, (click here for article from Southern Living for confirmation and another from Today.com should you need two sources and more information being curious and all) I say, yes please. And thank you. Before the words roll off your tongue and out of your mouth and that sigh comes, and the eyes make their way to the back of your head almost to the point of sticking, and the but but it isn’t even Halloween yet blah blah blah happens.. It, the holiday season, Christmas, is coming so why not start preparations early. Especially if you become happier, right? As for the jam, you will thank me come the holiday season when you need a stocking stuffer, Hanukkah day 8 something is needed and or the ocassion that you didn’t go buy wine or have it delivered moment and dinner is in an hour at the Anderson residence. This is a next best hottest hostess gift. The craft corner with the kids is always amusing and an experience. Besides, catering to your inner child is also fun, right?
So, please without further ado, I preset blueberry jam. And some of my Christmas decorations and wrappings for that one year.. Like I mentioned, I need some Christmas magic right now. I made this jam at Christmas time (duh). That is how I managed to connect the Christmas and the jam should you need the spell out (which I doubt). And the articles help my credibility. The recipe comes from the site called ablueberrycouncil.org. Couldn’t think of a more credible site for producing a blueberry jam. Other than mine of course.
Below are some photos quickly snapped with my iPhone as I had guests and didn’t want to, like always, have a full on photo shoot this night before eating dinner. We could have been waiting for me until midnight. Side note–make sure to keep a close eye on temperature and timings. I had a pastry chef taste my batches. A degree or two over cooked in one instance. Most people probably won’t notice but let’s not assume. So, deck the halls, decorate the tree, toast the baguettes, warm the butter, drink tea, hot chocolate or espresso and let there be jam! Blueberry jam. Oh and don’t forget the champagne.
- 6-½ cups fresh blueberries, coarsely chopped (about 5 pints whole blueberries)*
- 1 package granulated fruit pectin for lower sugar recipes
- 4-½ cups sugar, divided
- 1 tablespoon ground ginger or 2 teaspoons finely grated orange rind, optional
- In a large saucepan, combine blueberries and ½ cup water
- In a small bowl, stir together pectin and ¼ cup of the sugar
- Stir pectin mixture into blueberries
- Over high heat, stirring constantly, bring mixture to a rolling boil
- Add the remaining 4-¼ cups sugar all at once
- Return to a rolling boil
- Boil exactly 1 minute, stirring constantly
- Remove from heat
- Skim off any foam
- Set aside until cool enough to handle, about 30 minutes
- Transfer to 1-cup freezer containers, filling to about ½ inch from the top
- Continue to cool at room temperature until jam has set
- Cover and freeze
- Thaw to serve
- Store any leftover jam in the refrigerator for up to one month
Until Next Time…