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