Tuesday, July 14, 2009
I took the kids blueberry picking last week and we picked a ton of berries. With the berries I made blueberry jam (and canned it), blueberry crumb muffins, blueberry bananna bread, blueberry boy bait from The Smitten Kitchen and tons of smoothies.
Adapted from The Silver Spoon
Makes 5 8 ounce jars
9 cups blueberries
2 3/4 cups suar
In a large heavy bottomed pot bring the berries and sugar to a boil. Continue to boil for 30 minutes are until it reaches 220 degrees. Stir in the juice from the lemon and cook for a few more minutes. Remove from heat and let rest for 5 minutes.
For directions on canning you can go here.