Blueberry Jam with Mint
I bounced back and forth, back and forth, trying to decide if I should share this recipe for Blueberry Jam with Mint. I wondered if people would think that 3 blueberry posts in a row was excessive. Or if they might say, “Hmmmmm…I’m just not so sure of that flavor combination”, because I’ve heard that same uncertainty from some of my family and friends already.
But Blake convinced me to put it out there. He obviously likes it. And our girls come running when I announce that an appetizer of crackers, goat cheese, and blueberry mint jam is waiting for them. Yes, they LOVE it!
It really does deserve to be shared.
I adore freezer jam, as it’s just so darn easy. But when I finished reading The Blue Chair Jam Cookbook, I vowed to properly can some jam this summer. If you haven’t had the chance to check out this cookbook by Rachel Saunders, I highly recommend it. It’s just plain gorgeous. From the lovely photos to the thick papery pages, the book is delightful. And it totally makes me want to move to the west coast to jam, as I was blown away by the variety of gourmet fruit that Saunders has at her jamming disposal. I want to taste each and every one of the fruits that make an appearance in her coffee table worthy book.
The Blueberry Jam with Mint is all I hoped it would be. Intensely dark and fruity. Subtly cool and clean. Intriguing, really. I’ve never had anything quite like it.
After my first spoonful, I knew I wanted to taste it on a salty cracker smothered in tangy goat cheese. And to this day, this is how my family prefers to eat it.
Did you catch our blueberry picking outing?
If not, check it out right here!
- 3 (8″) sprigs fresh mint
- 42 ounces (2 pounds + 10 ounces) fresh, ripe blueberries
- 26 ounces (1 pound + 10 ounces) white cane sugar
- 6 ounces strained freshly squeezed lemon juice
- Prep: Place a saucer with 5 metal teaspoons in a flat place in your freezer for testing the jam later. Rinse the mint well under cold water, pat it dry between two paper towels, and set aside.
- Sterilize the jars: Gather five 8-ounce jars and a stock pot that will allow water to cover the jar tops by 1″. Wash the jars and set them in your pot, right-side-up. Fill pot with enough hot water to cover the jars by 1″. Bring to a full rolling boil over high heat (covering the pot with the lid will speed up the boiling) and then boil for 10 minutes, to sterilize the jars. Turn off heat and remove the jars using jar lifter tongs, drain well, and set aside to dry on a clean surface.
- Clean the lids & rings: Place jar lids and rings in a small pan with enough water to just cover them. Bring to a slow simmer and keep hot until you fill the jars with jam. (Do not boil the lids, as the higher water temperature can harm the rubber sealing rings on the lids.)
- Cook the jam: Combine the blueberries, sugar, and lemon juice in a wide nonreactive pan (do not use an aluminum pan) with an 11- or 12-quart capacity. Place the pan over medium-high heat and cook, stirring constantly, until the juice begins to run from the berries. When the juice starts flowing freely, increase the heat to high. Continue to cook, stirring very frequently, until the mixture boils. Once it reaches a boil, cook it for 10 to 15 minutes more, stirring frequently, and decreasing the heat slightly if the jam starts to stick. Begin testing for doneness after 10 minutes.
- Test jam for doneness: To test for doneness, carefully transfer a scant half-teaspoonful of jam to one of your frozen spoons. Be careful to not add too much, as that will alter your doneness results – just a half of a teaspoon is all you want! Place the spoon back in the freezer for 3 minutes, then remove again and carefully feel the underside of the spoon. It should be neither warm nor cold. If it is still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the jam runs. If it runs ever so very slightly, this is when I say it's ready. If it runs more freely, cook the jam for another minute, stirring, and test again as needed. If you like your jam very thick, wait until it doesn't run at all.
- Skim jam & steep the mint: Turn off the heat and do not stir. Using a stainless steel spoon, skim any foam from the surface the jam. Place the mint sprigs into the jam and let steep for a minute or two off the heat. Taste carefully and either remove the mint or leave it in for another minute or two. Keep in mind that its flavor will be slightly milder once the jam has cooled. When the flavor is strong enough for you, use tongs to discard the mint.
- Add jam to jars: Pour the jam into your sterilized jars, leaving 1/4″ headspace at the top - I like to use a ladle and wide-mouth funnel for filling the jars. Use a damp paper towel to wipe the rims of the jars clean, then put a hot flat lid and a ring on each jar, adjusting the ring so that it’s just finger-tight.
- Return the filled jars to the stock pot, making sure the water covers the jars by at least 1″. Bring to a boil. I put the lid on the pot to speed up the boiling, then remove the lid once the boiling starts. Then boil for 10 minutes to process.
- Remove the jars to a folded towel on the counter, with at least 1″ of space between jars. Do not disturb for 12 hours. As the jam cools, you may hear a few little pops as the lids seal. Before putting your jam away, be sure to feel the top of each lid to verify that it has sealed. It should be curving in very slightly in the middle and not be able to be pushed down any further. If any jars have not sealed, keep them in the refrigerator. Label the sealed jars and store for up to 1 year in a cool dark place. After you open a jar, keep it in the refrigerator.
Special equipment needed: five 8-ounce glass jars with lids and rims, a large stock pot, and jar lifter tongs. A ladle and wide-mouth funnel are also helpful, but not required.
Adapted from The Blue Chair Jam Cookbook
Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 36Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 0g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.