Those tiny fingers in this post aren’t that tiny anymore. It has been an year since I a made this Jam and took those photographs. I was waiting for the right time to get this out. But it looks like there isn’t a right time after all when we are chasing our dreams. When your passion becomes your day to day job everything seems to be effortless. What we cringe to do otherwise gets done in a jiffy. I admire people who chase their dreams. They are the ones who could do it all just because they are immensely involved in the activity they do. And it is available for everyone it is just that we need to grab it and be involved!!!
Last summer we ate several pounds of farm fresh berries thanks to the alstede CSA shares. The rest were consumed into Jams and fresh home made ice-creams. Yum!! After making a successful batch of Strawberry Jam and distributing it to all our friends I thought of trying my hand with Blueberries. On a whim I decided to throw in few Chamomile that were calling out my name. Those tiny White flowers with yellow pistil is a blessing to have in any garden. The gentle fragrance seeping out of the these tiny flowers has a calming effect on me. It works best for people having sore throats, fever, vomiting and stomach inflammation. By the way they warm up this vibrant purple Blueberry Jam as well.
- 2 1/2 cup or 375 gm ripe blueberries
- 3/4 cup Raw Sugar [See Notes]
- 3 tsp Lemon Juice
- 3 Chamomile flowers [See Notes]
- Wash Blueberries thoroughly. Take them in a wok/saucepan. Mash them using a masher. Alternatively you can grind it in a mixer. Add Sugar and continue to mash. Add lemon juice. Stir. Add chamomile. Cook in a medium low flame. Keep stirring every few minutes. As it cooks the fruit will disintegrate and slowly get into a jelly consistency. When you see vigorous sizzle turn it off.
- See notes to for various options to find the right consistency of Jam.
- You can store it in a canning jar and follow the canning process. I usually make it in small quantities, fill it in mason jars and keep it in the refrigerator.
- Raw Sugar - You can use normal sugar. I personally didn't feel any difference between regular cane sugar and raw sugar
- Chamomile - This is optional. Alternatively you can use herbs like rosemary, thyme, lavender or spice it up with cloves, cinnamon or cardamon.
- How to test if jam is done?
- Before you start making Jam, put a small plate in the freezer.
- When you feel it is done, turn off the stove (to prevent over cooking) take a spoon full of hot Jam and put it on the plate. Let it stand for a minute, push the jam through your finger, if it wrinkles it is done else put it back and cooking for few more minutes. Repeat the test.
- Using a candy thermomemter to check if the jam reaches it setting point. When it reaches 220 F (105C) the jam is done. This method might not work if you aren't using the necessary amount of sugar which is usually equal to weight of the fruit.
- Towards the end of Jam making the foam subsides and it starts leaving the sides of the pan. Also it boils vigorously. It is a good sign that Jam is done.
Step by Step Instruction
Wash Blueberries thoroughly. Take them in a wok/saucepan.
Mash them using a masher. Alternatively you can grind it in a mixer.
Add Sugar and continue to mash.
Add lemon juice. Stir.
Add chamomile. Cook in a medium low flame.
Keep stirring every few minutes.
As it cooks the fruit will disintegrate and slowly get into a jelly consistency. When you see vigorous sizzle turn it off. See notes to check various options to find the right consistency.
Indulge yourself with this luscious Blueberry jam. You can store it in a canning jar and follow the canning process. I make in small quantities so I store them in mason jars and keep it in the refrigerator.