Monday, June 4, 2012
Why is that we rarely hear about blueberry jam? Does the grape have such a stronghold on those jam jars that the blueberry gets pushed aside? I almost always have blueberries in the fridge for topping my breakfast oatmeal, and that means that I sometimes have blueberries about to turn bad. Yet, it never occurs to me to make blueberry jam, as it does when the strawberries are getting overly ripe. So I decided to try it.
The best part about making your own jam – especially if you are a food-allergy family – is that you can control the ingredients. My basic jam recipe is super-simple. In Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts
I include strawberry, raspberry, and blackberry versions. Here’s the blueberry version:
I just started “canning” my own jams, and will talk more about that at a later date.
For now, I’d like to know why it’s called “canning” when there are no cans involved. Does anyone know?