Beginner | 18 min
Taught by Karen Solomon
In this class, our resident jamming expert, Karen Solomon, shares a simple recipe for a classic favorite: blueberry jam. Karen demonstrates exactly how to make this stove-top recipe, and she also walks you through the basics for properly canning the jars, ensuring a long shelf-life. If you would like to veer away from the classic, Karen provides lots of ideas for add-in flavors, like fruity liqueurs, fresh herbs, citrus zest and extracts.
Learn how to:
  • Prepare jars for canning
  • Make blueberry jam
  • Incorporate your own flavor additions
  • Can the jam jars
 
What you’ll get:
  • Easy-to-follow class by author and expert instructor Karen Solomon, teaching how to can homemade jam
  • 4 HD video lessons you can access online anytime, anywhere
  • Step-by-step instruction and a detailed supply list
  • The ability to leave comments, ask questions and interact with other students

Chapters
Introduction
00:39
Materials
03:19
Make Jam
02:26
05:21
Can Jam Jars
06:17
Materials
Here’s what you’ll need:
Tools:
  • 4 half-pint jars with bands and new lids
  • Kitchen scale (optional)
  • Dish towels and pot holders
  • Juicer
  • Measuring cups and measuring spoons
  • Small bowls
  • Small dish or saucer
  • Colander
  • Wooden spoon with flat edge
  • Ladle
  • Very large pot of boiling water (for canning)
  • Large heavy bottomed pot (for cooking jam)
  • Canning funnel
  • Canning rack or silicone trivet
  • Canning tongs
  • Chopstick for air bubbles
  • Canning labels
Ingredients:
  • 3 lbs blueberries
  • 3 cups sugar
  • 1 tsp kosher salt
  • Small pat of butter
  • 2 tsp fresh lemon juice
Optional flavorings:
  • Fruity or nutty liqueurs (like Chambord - Kirsch - Frangelico or Amaretto)
  • Extracts (like almond or vanilla)
  • Fresh herbs (like kefir lime leaf - thyme - and sorrel)
  • Orange zest and orange juice
Discussion
Notes
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Transcript
Class Discussion
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