I just realized something.
Anyone that knows me in real life is finding out all of their Christmas gifts early if they read the blog!
I just can’t keep these recipes a secret.
It’s the end of berry season here, which means I’m still in the “buy or pick as much as I can so I’ll have enough to eat, freeze, and can” phase.
Sure, it takes time and makes my feet hurt. But I also get a free steam facial when I take the lid off the canner, a workout when we’re picking the berries, and then I’m left with homemade jam.
I didn’t want to post the recipe I made last summer until I knew if it actually worked and tasted good.
Thankfully, it was great! The blueberry agave jam I made for Christmas gifts last year was especially good on homemade biscuits. Not too sweet and full of fresh blueberry flavor.
This year, I knew I wanted to make more blueberry jam, but I had to do a little twist on the recipe.
I stuck with the same measurements for the berries, agave, and pectin, but added in a little bit of orange juice for a punch of bright citrus flavor.
These jars aren’t set yet, and I won’t open one for a while, but the jam smelled pretty incredible while it was cooking so I’m keeping my fingers crossed that it tastes good, too.
Blueberry Orange Jam
Makes: 6 half pints
- 2.5 pounds fresh blueberries (about 4 cups), washed
- 1/2 cup orange juice
- 1.5 cups agave syrup
- 3 Tbsp low sugar pectin
- Place the berries, orange juice, agave, and pectin in a large pot and bring to a boil.
- Cook on medium, stirring, keeping the heat up enough so the fruit mixture stays at a low, rolling boil.
- While the fruit mixture is heating, place jar lids in a small pan of water and simmer. Get your jars and lids ready for canning and have a large pot of water heating on the stove top.
- Once the berries have mostly broken down and the mixture is thickened slightly, remove from the heat.
- Fill each jar and leave 1/2 inch headspace, place a lid on the jar and secure the ring.
- Process in a water-bath canner for 12 minutes.
- Remove from canner and let the jars sit, unmoved, for a few hours until they have cooled and the lids have popped.