Last summer my sweet little 10 year old niece came to visit for a week. We had tons of fun together and had some fun in the kitchen too. She helped me make some jam. We decided to use blueberries and together sample some different spices and made this wonderful Blueberry Pizzaz Jam (Chloe named it herself!) and if you think canning is hard….then I beg to differ. This jam is so easy a 10 year old made it! (Read more by clicking here.)
Citrus and spices turns this from an ordinary blueberry jam into a blueberry jam with PIZZAZ, hence the name Blueberry Pizzaz! It’s a delicious and delicate blueberry jam that is a delight to your palette!
Blueberry Pizzaz Jam
Blueberry Pizzaz Jam - Citrus and spices turns this from an ordinary blueberry jam into a blueberry jam with PIZZAZ
- 5 cups blueberries
- 1/2 cup water
- 1 teaspoon powdered ginger
- 1 lemon zested and juiced
- 1 lime zested and juiced
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 4 1/2 cups sugar
- 1 box low sugar Sure Jell this is the pink box
- 1 tablespoon butter * optional
- Measure 4 1/2 cups sugar into a large bowl. Remove 1/4 cup sugar and in a separate bowl, mix it with the powered Sure Jell. Set aside both mixtures; the sugar and Sure Jell/sugar combination.
- Put 5 cups blueberries and 1/2 cup water into a heavy bottom pan. Using an immersion blender, blend the blueberries until they are completely chopped up (if you do not have an immersion blender, use a regular blender). Add the lemon and lime zest & juice, salt and red pepper flakes. Add the Sure-Jell/sugar mixture and butter (if using) and stir thoroughly. Place mixture over high heat and bring to a boil stirring constantly. When it comes to a hard rolling boil (one that you can not stir down) add the remaining sugar and return to a boil, again stirring constantly.
- Boil hard for exactly one minute and remove from heat. Ladel into clean, sterilized jars.
- Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw on the rings.
- Place in a hot water bath for 10 minutes, this will help seal the jars. Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. You'll hear the jars make a popping noise as they seal. You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the button on the top will pop up & down.
*Adding a tablespoon of butter will keep the jam from foaming when it's boiling. There's nothing wrong with the foam, it doesn't taste bad, but when you allow it to foam, your end product won't be near as pretty.