By now y’all must have noticed, wether here on Pretty Prudent, or via our facebook and instagram feeds, that I have become obsessed with jam and jelly making. Making jam is so much easier than you think, and experimenting with recipes and flavors is just my kind of tinkering. A new hobby has been born, and bonus, all my friends are now overrun with homemade jam.
Today I am sharing my Blueberry Mint Jam recipe with you. I am a strange bird in that I do not like berries. Something about the texture, the way they pop in your mouth and juice comes out – it’s just not my thing. But as you know I adore them in smoothies and other mashed-up ways. Blueberries are my favorite AND they are full of antioxidants. This recipe adds just a hint of mint to make a jam that is super refreshing and light.
When I visited Jacinda and her kids in Dallas, I brought all of my recent jams for her. My favorite was probably our Watermelon Jalapeño Jelly, but the kids’ far and away preferred this Blueberry Mint Jam over all the others.
It didn’t hurt that Jacinda made a cream cheese heart. A CREAM CHEESE HEART! IS THERE ANY BETTER KIND OF LOVE THAN CREAM CHEESE LOVE? We turned around to have a bite and the whole thing was gone. Rascally children. But how great to give them a fresh jam free of preservatives and have them love it?
I gave you the full play-by-play on how to make jam for newbies, including step-by-step photography, on my Blackberry Basil Jam recipe post, so this time I’m going to share the Blueberry Mint Jam recipe after the jump…
This recipe makes around 32-40 ounces of jam, depending on how many blueberries you use.
Blueberry Mint Jam Ingredients
Approx 3 pints blueberries
2 cups sugar
Juice of one lemon
1/4 tea butter
1/2 cup mint, coarsely chopped and muddled.
A coffee strainer or cheesecloth and rubber band or twine
Pectin – Pectin – You have lots of options. I like low-sugar pectin so I can make a lower-sugar jam, I used Pomona’s Universal Pectin which has two steps, calcium water and pectin powder, in these amounts:
2 tsp calcium water
2 tsp pectin
Blueberry Mint Jam Instructions
I used my Ball® FreshTECH Automatic Jam & Jelly Maker, which is awesome, but you can also use your stove.
In a large bowl, crush the blueberries (it helps to do this in layers, like I show in detail in my Blackberry Basil Jam Recipe)
Add lemon juice.
Add butter (this is just to reduce foaming).
Add calcium water.
Take your muddled and chopped mint place it in a cheesecloth or a coffee filter, and secure the top with a rubber band or twine.
Sprinkle the pectin powder on the bottom of your jam and jelly maker (or follow the stove instructions on your particular brand of pectin).
Add the blueberry mixture.
If using the jam maker, turn it on and let it mix for four minutes until it beeps, then add the sugar. If not using the jam maker, follow the instructions on your pectin for when to add the sugar. This is usually right after your mixture reaches a rolling boil.
Add the pouch of mint (this will allow it to steep, it works in the jelly maker, if you are not using the maker, you can let your jam steep right off the stove for 5-15 minutes).
Let the jam maker run on the jam setting (for 24 minutes) and it will do all your stirring for you. If you are using the stove you just have to stand and stir, but the timing will probably be shorter, check your pectin packaging for instructions for that particular brand of pectin.
When your jam is done, remove the pouch of mint, skim the foam off the top and preserve it by either placing in the fridge, freezing, or canning. For instructions on how to can jam/jelly (it’s so easy) go to this post and follow the same steps (which are sterilize your jars and lids, pour jelly into jars, add lids and rings, then boil for ten minutes and let sit overnight).
Remember, the jam won’t be “jelled” right off the stove/jam maker, it will need to set. Newbies to jam making sometimes get confused and think it will be perfectly done right off the stove, but it needs to cool first. You’re done!