I think I spoke too soon about Spring. My bad. Historically, when I’ve made decorations of Spring, and thrown my winter coat into the closet abyss until the next season, that was usually that. I may shiver a bit, but there’s usually no turning back. This year, not so much. No sooner had I stopped wearing stockings with my sneakers again that it snowed. Mind you it was a just dusting, but there was snow on the ground again, and a frost in the air that was totally and completely unwanted. Usually I relish in the sound of freshly fallen snow under my boots, but not when those boots were meant to be tucked away in exchange for attractive flats and sandals. Thankfully, it’s already melting. Melt faster!
At any rate, despite the fact that I’ve had to put up with the winter coat for the time being, I’ve decided to ignore these winter-like conditions where it counts: in my heart. And to that effect, I’ve continued on in my quest to re-introduce warm weather fruits back into the kitchen any way I can. And I’m still on a blueberry kick. So, this week I’ve made Food 52’s Quick Blueberry Jam. And it was, by all accounts, a real JAM to make….I LIKE PUNS, SUE ME.
Jam has been on my extended To-Make List for several years now, but I hadn’t gotten around to doing it, nor did I have all the proper accouterments it takes to effectively get the job done. While I still have long-term plans to fill my life and the lives of my loved ones with all the jams you could possibly imagine, until I have all the tools of the trade, this wonderful and easy quick jam is going to do very nicely in the meantime.
Quick Blueberry Jam Goes Well: on toast, rolls, biscuits, crackers, spoons, fingers, straight out of the pan, etc.etc. etc.
What You’ll Need:
- 1 cup fresh or frozen blueberries (if using frozen, make sure that they have completely thawed and come to room temperature)
- 1/3 cup granulated sugar
- 1/16 teaspoon kosher salt
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice (I used upwards of 2 tablespoons, but I like a little bit more lemon with blueberries)
- 2 tablespoons water
Add all ingredients to a medium-sized pan.
Turn the heat to medium, and bring the mixture to a boil, stirring occasionally. As soon as it has come to a boil, turn the heat down to a simmer. The fruit will start to release its juices, and soften.
Cook up to 30 minutes (though I did a few minutes longer). The longer it simmers, the smoother the result at the end.
Store in fridge, and eat within a week.
Note: Because I upped the lemon juice, I also had to adjust the sugar by a few tablespoons, and add a dash more salt. Make sure to alter this to your taste preferences. ABT= Always be tasting. Think it needs a pinch more salt? Go for it! Want a little more acidity? Squeeze it in. It’s your jam after all!
SOURCE: Food 52 via Phyllis Grant