July 18, 2011
Blueberry Balsamic Black Pepper Jam
8-10 cups whole, picked over blueberries
4 1/2 cups sugar
1 box liquid pectin (6 oz. should be 2 little packets in the box)
1/4 cup balsamic vinegar
1/2-1 tablespoon freshly ground black pepper
Pour the berries into a bowl. Mash with a potato masher. Measure it out. It should yield about 6 cups of mashed berries. Add the sugar and blueberries to a large pot. Prep jars/lids for canning. Cook the sugar and blueberries to a boil. Boil for about 10-15 minutes. Stir in the pectin. Continue cooking at a low (rolling) boil for 5 minutes. Stir in the vinegar and pepper. Fill the jars. Process in the hot water bath for 10 minutes.
Yield: about 7 8-oz jars
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.