Cindy Farmer shares canning tips, blueberry jam recipe

When it comes to canning, a few tools will really help make the process easier.

And you may already have suitable substitutes in your kitchen.

You’ll need a jar grabber, but some good tongs will work just fine. You’ll also need a wide mouth funnel for pouring your goods into the jar, but a liquid measuring cup works too.

To get the bubbles out of some recipes, you’ll need a really a small spatula.

FOX8’s Cindy Farmer goes by these tips and she’s asked her friend Brenda Morris for some help.

Cindy says you should first make sure your jars and lids are sterilized .. a dishwasher to do this works fine.

Then the fun begins with this recipe:

Fresh Blueberry Refrigerator Jam

Ingredients:
5 cups fresh blueberries
zest of 1 lemon
5 tablespoons freshly squeezed lemon juice
1 1/2 cups granulated white sugar (or less if you wish to cut sugar)

Directions:
1. Place a small plate in the freezer. Put 2 cups of blueberries in saucepan, and mash with a potato masher. Add the lemon juice, sugar and the remaining blueberries. Cook over medium-high heat, and bring mixture to a boil.

2. Once the blueberries start boiling, set the timer for 12 minutes, stirring frequently.

3. When the jam begins to thicken, pull the plate from the freezer and place a small amount of the jam on the plate. Run your finger through the jam, and if it jells and seems thick, remove the pan from the heat. If the jam is not thick enough, place the plate back into the freezer, and continue to cook the jam for a minute or two longer… then retest. Our took about 4 more minutes to get to the right consistency.

4. Divide jam into clean glass jars. Allow to cool, then top with lids. Add labels with the date. Store in the refrigerator and enjoy within a month. Freeze for up to a year.

(combined from multiple recipes)

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