In America’s early history, farmers and bakers took the time to make beautiful food in…
We, here at FarmMade, are continuously inspired by the seasonal rhythms and simple joys of farm life. Blueberry season in the Pacific Northwest is a beautiful time of year that always inspires us to scout out new varieties to grow ourselves or pick from local organic farms. This jam can be summer-in-a-jar if blueberries are joyfully picked and processed at the peak of freshness. We love pectin jams, but the absence of pectin in this recipe allows the jam to cook for a longer period of time and achieve a deeper flavor. This recipe also works well as a small-batch refrigerator or freezer jam and will complement any pantry or farm stand!
No-Pectin Blueberry Lime Jam
Serves: 6 half pints Prep time: 10 minutes
Cook time: 20 minutes Processing time: 15 minutes
4 1⁄2 cups blueberries
5 cups sugar
1 tablespoon lime juice, plus zest to taste
1 teaspoon butter
1. Wash the blueberries well. Place them in a large saucepan with sugar and lime juice and zest.
2. Gently bring to a simmer while stirring occasionally.
3. When the sugar has dissolved, mash the blueberries with a spoon, or potato masher if desired. You may choose to leave a few blueberries whole if preferred.
4. Increase heat, bringing the blueberries to a rolling boil. Turn heat to medium-low. The mixture should still be simmering, but slow. Set your timer for 20 minutes. Stir constantly to prevent caramelization.
5. Toward the end of 20 minutes, lift the spoon up out of the mixture to see if it’s coated. If not, continue to boil for a few more minutes and check again.
6. Once the jam has thickened to the right consistency and right before you are ready to take the jam off the heat, add butter. The foam on top will dissolve and give you that glossy golden shine.
7. Let the jam cool. Ladle into warm sterilized jars, leaving 1⁄4-inch space from the top. Use a clean sterilized knife or spatula to move the jam around a bit. This process will remove any air pockets. Wipe the rim of the jar with a clean paper towel.
8. Process for 15 minutes in a pot of boiling water or a water-bath canner.
Photo Credits: Chris Johnson
You can find this recipe in The FarmMade Cookbook coming out July 20, 2021 (pre-order now!!). A time capsule of food, craft, and tradition, The FarmMade Cookbook shares seventy-five multi-generational recipes from farms all over the country. Hailing from New England, the Deep South, the Midwest, Southwest, and Northwest, each authentic farm-made recipe represents its region’s unique farming culture. Recipes are paired with each farm’s unique story of resilience and connection with the land, resulting in a tangible agrarian gift to us all.