This summer I spent time at Tulipwood with my dad picking blueberries. After six years of growing them they are the best they have ever been. My dad taught me quite a few things while we were picking, for example: If you pick a green one eat it because they are loaded with vitamin C and antioxidants.

You have to net the blueberry bushes of course, because the birds will eat the berries before they are blue. He also told me that his blueberries have done so well because the bushes like wood chips and an acid soil (our well-rotted chicken manure helps too). He says that if you treat it well, a blueberry bush will last 100 years, you just have to keep pruning out the dead wood and letting the green wood grow.

We have 14 bushes and so many gallons of blueberries we can’t keep up. But the blueberry Pinot noir jam he makes is worth the hours hunched under the netting.

If you have any blueberries tucked away in your freezer from this summer, try even a small batch of this jam, you will love it and it makes great holiday gifts.

 

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“Blueberry and Pinor Noir Jam”

Prep Time: 24 hours

Cook Time: 21 minutes

Total Time: 24 hours, 21 minutes

Yield: 11 9-oz jars

“Blueberry and Pinor Noir Jam”

Ingredients

  • 1 gallon + 1 pint blueberries
  • Juice of ½ a lemon
  • 6 cups sugar
  • 8 tablespoon Low Sugar / No Sugar pectin
  • 2 cups Pinot Noir

Instructions

  1. Sterilize 11 glass jelly jars and lids by placing them into a pot of water, covering, and bringing to a boil for 10 minutes.
  2. Clean the blueberries, removing the stems and rinsing them in a collander.
  3. Put the blueberries and half the sugar into the jam pot. Bring to a simmer, then take off heat. Scrape berry mix into a ceramic bowl, cover with parchment paper and refrigerate over night.
  4. The next day, put the mix back into jam pot, mix remaining sugar and pectin together and sift into the mix. Bring to a rolling boil for 10 mins.
  5. After 10 minutes, add the Pinor Noir and bring back to a boil for 1 minute. Turn off the heat and skim the foam from the surface with a fine mesh strainer if you'd like.
  6. Ladle the mixture into sterilized jelly jars. Make sure the rims are clean and place the sterilized lids on top, tightening gently. Transfer them back to the hot water bath and boil for 10 minutes.
  7. Remove from the heat to the counter and let sit until cool.

Notes

Skimming is optional but not really necessary. If you do not use the Pinot Noir, then bring to a boil for only 2 minutes and it should make about 12 9 oz. jars.

http://georgiapellegrini.com/2015/09/29/blog/cooking/blueberry-pinor-noir-jam/