I’m trying to be better this year about small batches. I have some gene in me that requires me to can like a nuclear apocalypse is imminent. I guess I figure why go to all the trouble — which if I’m honest is barely any trouble at all — to can only a few jars. While digging out from the apricots I noticed that I had almost two pints of blueberries wasting away in the fridge. I considered apricot-blueberry conserve of some sort but then remembered that I do know a few people who love plain old blueberry jam. The canning pot was already full and boiling with all those apricots so why not?
FRUIT: 2 cups mashed blueberries
SOURCE: farmers market
RECIPE: I halved the pomona pectin recipe and added a teaspoon of dried lemon zest
YIELD: 2 half-pints and another quarter-pint in the fridge