It seems as if the majority of my latest canning posts have had some sort of adventure/exploit attached to them. Most likely attributed to the season, or perhaps because I have acquired tons of new friends who also enjoy farmers’ markets, pick your own harvests, and tipsy late night jar’scapades, I have recently been reminded of how much I really enjoy the process of this hobby. Earlier this month a science lady friend and I were on our way out to the Great Bay Estuary to grab some mid morning water samples when I spotted a sign that read “PICK YOUR OWN BLUEBERRIES”! “Blueberries!… (looking at my watch, knowing that we were already behind time)… we totally have time, right?!” “Um… right?… yes… let’s do it!” Purple fingers, full stomaches, and satisfied taste buds we justified our spontaneous blueberry detour to Emery Farm and continued on with our science lives. Located in Durham, NH, Emery Farm is one of the oldest farms in the country… we provide our customers with our own fresh fruits and vegetables… dedicated to maintaining a down-home, family farm atmosphere… Upon further discovery, I learned that the farm is the oldest working farm in the Northeast. Of equally exciting news, the farm has volunteered its space for the August Seacoast Food Swap.
While picking and jar’storming (I’m on a role with these word combos tonight…), I consulted my flavor muse who suggested a myriad of different blueberry herb pairings. The result: this beautiful blueberry sage jam. I’d be lying if I said “I didn’t eat all two pounds of these berries that afternoon” requiring me to return the next day for additional recipe ingredients… hard life. Stay tuned for a couple more blueberry creations as you can bet that I’ve returned for more pickings since that said morning.
- 10 cups fresh blueberries
- 4 cups sugar
- Juice and zest from 2 lemons
- 2 Tbsp powdered pectin
- 1-2 handfuls of fresh sage
- In a large- sized, non-ionized pot combine blueberries, sage, and lemon zest and juice. Heat on low to medium heat. As the mixture begins to warm, mash up the blueberries using the back of a wooden spoon or potato masher.
- Add sugar and pectin, bring to a boil, lower heat to sustain a simmer for 10 minutes, or until mixture reaches 220F. Using either the frozen saucer method or another gel point method test your set.
- Ladle jam into hot, sterilized half pint jars leaving approx. 1/4 inch headspace.
- Wipe rims, apply lids and rings (finger tight), and then process jars in a hot water bath for 5 minutes.
- Remove jars from canner and let cool on a folded towel on the counter for 24 hours.