Blueberry Pomegranate Jam

Today's #JulyIsForBlueberries recipe comes from my brother. He was never one for baking himself growing up, but definitely had a huge sweet tooth. Once he moved to Alberta, he started experimenting with cooking and baking and has become quite the accomplished cook! He says he makes this jam a lot up there, but it will never taste as good as when he gets to come home and use some of our local wild blueberries!

Blueberry Pomegranate Jam

5 cups blueberries
7 cups sugar
1 (1 3/4 oz) package no sugar added dry pectin
1 cup pomegranate juice, divided

1. Place blueberries in a large pot.

2. Slowly add 1/2 cup pomegranate juice to blueberries, while lightly crushing blueberries with a potato masher.

3. Carefully measure out sugar into a large bowl or measuring cup.

4. Add pectin to berries a little at a time, stirring constantly.

5. Add remaining pomegranate juice to berries.

6. Heat berries on high, stirring constantly until mixture begins to boil.

7. Add sugar all at once, stirring constantly.

8. Boil for 1 minute, then remove from heat.

9. Ladle into clean, hot prepared jam jars leaving 1/4 inch space at the top.

10. Wipe clean, and screw on lids.

11. Place jars in boiling water bath, making sure water is 1 inch above jars. This will prevent your jam from becoming contaminated.

12. Boil for 10 minutes, then remove and set on a towel for 12 hours to set.

I'm hoping my brother will make me some of this jam when he comes home again! If you make any of our blueberry recipes, please email us some pictures or drop by the museum and let us be your taste testers!

Katie

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