Beff inspired me, and so I made blueberry jam.


I am eating this RIGHT NOW. Are you jealous? I don’t blame you. I finished this jam about midnight last night, and all I have been saying since then is “I made jam! I made jam! I made jam! I made jam! Hey, [Husband], did you know I made jam? I MADE JAM!”

But seriously, y’all, this is delicious. And frugal! I did what Beff said and followed the instructions inside the pectin, but here are the details if you are curious:

Blueberries are on sale at Giant for $1.25 a pint, so I got four. I used about three and a quarter pints to make four cups of crushed blueberries — that would be $4 for the blueberries. A box of pectin is $2.50, and I used four cups of sugar, so maybe $1 for that. The pint jars were $7.69 for 12; this recipe yielded seven.

I don’t own any special canning equipment, but I do have a huge kick-ass ScanPan Dutch oven that my dad got me for Christmas one year. It freaking OWNS. I sterilized the jars in that, and sterilized the lids and rings in another, smaller pot. (You just boil them for about 10 minutes.) That was the hardest part; Beff is right, making the jam itself is actually remarkably easy.

Basically, wash your blueberries and then moosh ’em up until you have four cups of mooshed blueberries. (The instructions said to use a potato masher, but the blueberries kept getting away from me, so instead I dove right in and mooshed ’em up with my bare hands, which was SO satisfying — like playing with bubble wrap, but bubble wrap that smells delicious.)

Put your four cups of mooshed blueberries in a big pot (not the ScanPan, which should be keeping your sterilized jars hot). Add the box of pectin. Stir continuously until it comes to a rolling boil. Add your four cups of sugar and bring back to a rolling boil. Boil for one minute exactly, then remove from heat. Take your jars out of the hot water and ladle the blueberry mixture into them. Fill them up almost entirely — leave about a quarter-inch. Put the lids on and screw the rings on tightly. Put the filled jars into the boiling water in the ScanPan and boil for about 10 minutes. Take them out (I just drained the water and then lifted them out with potholders) and let them cool overnight.

Then, enjoy this:


Total cost per jar of jam: 64 cents for the jar, plus $1.07 for the contents = $1.71. And oh em gee, y’all, it is SO GOOD. It is so good.

Now if you’ll excuse me, I’m off to buy some peaches. They’re on sale for 99 cents a pound, and I think I know just what fate they should meet.