Blueberry–Earl Grey Jam

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A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVES32, makes two 1-cup jars

TIME30 minutes, plus 2 hours cooling and 12 hours setting

Blueberry–Earl Grey Jam
Foolproof Preserving

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

For this two-jar recipe, using a large saucepan proved crucial in ensuring that the delicate blueberries gently cooked at the proper rate to simmer and release their juices. Overcooking the berries produces a gritty and leathery jam due to ... Read More

GATHER YOUR INGREDIENTS

*

BEFORE YOU BEGIN

Fresh ripe-yet-firm blueberries are best, especially if used as close to the time of picking as possible. We found that Twinings Earl Grey Tea imparted the best flavor. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. This jam can be processed for long-term storage; see the instructions in this article.

1

INSTRUCTIONS

Combine ¼ cup sugar and Sure-Jell in bowl. Bring blueberries, tea bags, lemon juice, and lemon zest to simmer in large saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until blueberries have softened and released their juice, about 5 minutes.

2

Bring mixture to boil over high heat. Whisk in Sure-Jell mixture and bring to boil. Whisk in remaining 1¼ cups sugar and bring to vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat. Discard tea bags, gently brushing off excess jam, and skim any foam from surface of jam using spoon.

3

Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

4

Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months.)

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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