It's Blueberry Jam Day - Ed's Cooking Corner Blog at - 309662

Ed's Cooking Corner

It's Blueberry Jam Day 
Aug. 28, 2013 12:17 pm 
Updated: Aug. 31, 2013 1:05 pm
Well have had these three pints of blueberries sitting in the kitchen, and thought, Ed What day is it.

It has to be Blueberry Jam Day.

So it was combine the ingredients, berries, sugar, pectin, lemon juice and butter, cook to the right temp and consistency, of course the FreshTech cooker makes it really easy, and boom, bam I had 5 Jelly jars of blueberry jam.

The bad part about this batch was that I came out with exactly 5 jars, where I usually, with other fruits,  have ended up with 4 1/2, so I had to seal all 5.  I like the 1/2 jar that I can put in the refrigerator with a plastic screw on lid and use right away.

Guess I will let them cool, put one in the frig, store four for winter, and go on with the day.

Wonder what Buster and I can get into next.  
Blueberry Jam Ingredients
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Blueberry Jam Cooking
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Blueberry Jam
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Blue Berry Jam
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Aug. 28, 2013 12:38 pm
Love blueberry jam. Must taste as good as it looks.
Aug. 28, 2013 3:21 pm
That color is amazing! Feeling generous? Haha. Just pay for shipping & handling? (I love the idea of canning - I look forward to having a bit more time on my hands as the kids grow to give it a go! Is your jam a personal recipe?
Aug. 28, 2013 3:49 pm
Oh boy does that look good. I love home made jam. Please share the recipe.
Aug. 28, 2013 6:07 pm
The recipe for Blueberry Jam is in my recipe list under Jams and Jelly's which you can access. Heather, what I did was buy the Ball FreshTech Jam and Jelly maker and it took about an hour to do the jam and most of that was waiting for things to do themselves. I have not tried the jam yet, but will in the morning and it is the first time that I have made it, so before I would recommend the recipe, I need to taste it. I have in the past used too much pectin for some fruits which make the jam gummy so I do not know how that will be. Will let you know. Did not alter the photo, which was taken with my IPhone 5, to enhance the cool but it really did turn out blue.
Aug. 28, 2013 6:50 pm
Yum and YUM!!!!! Love me some blueberry jam!
Aug. 28, 2013 7:46 pm
That sounds wonderful to me! Great work!
Aug. 28, 2013 9:22 pm
Ok could not wait till morning and the jam is good to go. I think next time I will leave it longer in the Vita-mix, and make it a little smoother. Other than that, it makes a great PBJ.
Aug. 29, 2013 4:53 pm
I wish I had some blueberries! I first had blueberry jam as a child when I visiting neighbor shared some with us. It was delicious! I'll remember her because of that!!
Aug. 30, 2013 8:00 am
Your jam looks wonderful! I live at high altitude which can play havoc when you can anything. I would love to take a class and learn how to make jam!
Aug. 30, 2013 11:08 am
Gorgeous, Ed! Congrats! High altitude baking and canning has become too tedious for me these days. Been battling it for 30 years. I feel your pain, Lela! The tradeoff is living in the beautiful SoCal mountains and I can still bake and can vicariously through Buzzers like Ed! Thank you, Ed et al!
Aug. 30, 2013 12:23 pm
I think I would give it a try. According to my sources, since you are at higher altitude, the boiling point of water is lower than 212 degrees, which means you have to adjust the water bath to compensate. 1001-3000 make it 15 minutes, 3001-6000 make it 20 minutes, and 6001-8000 make it 25 minutes and 8001-10,000 make it 30 minutes. The Jel point will also change at a rate of 8 degrees above 212 for each category of altitude. Like I put in the recipe, I am using a FreshTech Jam and Jelly maker but there is no reference in their material other than adjusting the water bath time . I will check with them because you can increase the cooking time on the machine, which might solve a jel point problem.
Aug. 31, 2013 9:35 am
I don't eat enough jam to make it, but boy you are tempting me...sure looks good.
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Ed Canipelli

Home Town
Jacksonville, Florida, USA
Living In
Lilburn, Georgia, USA

Member Since
Jul. 2013

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Cooking Interests
Italian, Southern

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About Me
Retired police officer, fire investigator, insurance investigator that has since helped two of my sons open a successful restaurant in Asheville, NC. The way I helped was paid for their Culinary school and assisted with the money to open with. If you are ever in Asheville, NC please try Cucina 24 on Wall Street or just browse their site on the web.
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Love to use old cookbooks, especially some of the old southern community type cookbooks you can find at second hand locations. Also love italian.
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Cooking with my family.
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