Canning Class: Blueberry jam - The Washington Post
As a fruit for preserves, the blueberry is tenacious. The taut globes hold their shape relentlessly — a quality appreciated in pie when, after a time in the hot oven, the berries burst gently. In the case of jam, the sturdy skins are a beneficial source of pectin and need a good squashing to activate their necessary properties.
I like to add to the jam the citrusy herbal charm of lemon verbena: subtle, so it elevates the blueberry flavor without interfering.
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