Blueberry jam with rosemary is a unique and aromatic preserve that combines the sweet, tangy flavor of blueberries with the earthy, piney notes of rosemary. This jam is perfect for spreading on toast, pairing with cheese, or using in desserts. Here’s how to make it:
Blueberry Jam with Rosemary
Ingredients:
- 4 cups fresh or frozen blueberries
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 tablespoon fresh rosemary, finely chopped (or 1-2 teaspoons dried rosemary)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Blueberries: If using frozen blueberries, thaw them before use. Wash the blueberries and place them in a large pot. Mash them slightly with a potato masher or fork to release their juices.
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Cook the Blueberries: In a large pot, combine the mashed blueberries and lemon juice. Cook over medium heat, stirring occasionally, until the mixture starts to simmer and the blueberries break down further, about 10-15 minutes.
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Add Rosemary: Stir in the finely chopped rosemary. Continue to cook for an additional 5 minutes, allowing the rosemary to infuse its flavor into the blueberry mixture.
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Add Pectin: Sprinkle the fruit pectin over the blueberry mixture and stir well. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This blueberry jam with rosemary offers a delightful and sophisticated flavor combination, making it a unique addition to your pantry. Enjoy it with cheese, on toast, or as a filling in baked goods!
