by Jane Adams
It was a bumper crop.
After my husband pruned the blueberry bush, bunches of delicate little white flowers emerged, bringing forth a bounty of tiny firm berries, too many to count.
We snacked as we picked them and then made blueberry pie, blueberry pancakes, put blueberries in everything.
And we still had bowls full.
Deep inside my mind, the thought of making jam resurfaced; a thought which I suppressed once I remembered the involved labor of jarring, canning, sterilizing and all the work associated with making preserves.
But then I found a box of Pomona's Universal Pectin in the bottom of my spice drawer.
Jam will keep two weeks in the fridge, and you can freeze the excess. The insert included No-Cook Freezer recipes, low sugar recipes, and recipes with honey.
The pectin contains no artificial ingredients.
And if the mixture doesn’t turn out quite thick enough, you can drizzle it over fresh ice cream, incorporate it into a glaze for meat or drizzle on brie or goat cheese.
Besides, I thought my neighbors would love some which was good enough reason to embark on the endeavor.
In about 30 minutes I had a vibrant colored dip, which cooled to a luscious deep purple. I spooned into dollar store to-go containers.
I was hooked. Next time... peaches!
Berry Easy Blueberry Jam
No Pectin Berry Easy Strawberry Jam