The Atlanta Journal-Constitution
BLUEBERRY JAM
3⅓ pounds (5 to 6 pints) washed and stemmed blueberries 3½ cups granulated sugar
5 tablespoons fresh lemon juice (from about 2 large lemons) 1½ tablespoons whole coffee beans
In a large bowl, combine the blueberries, sugar and lemon juice and let macerate until berries start to release a bit of juice, at least 15 minutes at room temperature, or cover and refrigerate for up to 1 week.
Place 3 soup spoons or small plates in the freezer. You will use these to test your jam’s consistency.
Position a rack in the lower third of the oven, place an oven thermometer in the oven to make sure it is the correct temperature, and preheat to 250 degrees. Wash the jars and lids with soap and water. Place the jars upside down on a large, rimmed baking sheet and transfer the sheet to the oven for at least 20 minutes before you need them.
Put the coffee beans in a large tea ball or tie them up in a piece of cheesecloth. Transfer the macerated mixture to a heavy-bottomed 6-quart pot or preserving pan set over medium-high heat. Add the coffee beans and cook, stirring often, until the blueberries begin to give up some juice and the sugar starts to dissolve, about 10 minutes.
Ladle out about a third of the mixture into a blender and puree. Use caution: The berries will be hot. Return the puree to the pot, increase the heat to high if needed, and bring to a hard, vigorous boil, stirring frequently to prevent scorching. The mixture may start to sputter, so be careful to avoid getting burned.
The jam must reach at least 194 degrees to be safely preserved, but it will likely be much hotter and remain above that temperature throughout the process. (If it falls below that temperature, stop and reheat it over low heat, and have a candy thermometer handy to recheck the temperature.)
As your jam gets closer to being ready, 25 to 30 minutes, the bubbles will shift from frothy and disorderly to blinking, bulging spheres, and the surface will start to look glossy. A spatula pulled through it should be met with resistance.
To test if the jam is ready, drizzle a scant teaspoon of the mixture onto a frozen spoon or plate. Wait a few seconds, then touch the jam with your finger. It should firm up as the jam cools. If it meets your standards of jamlike consistency, it’s done. If it’s runnier or looser than you’d like, cook it a few more minutes and test it again.
When the desired consistency is reached, remove the jam from the heat and discard the coffee beans.
Working quickly, remove the baking sheet with the jars from the oven and place them on a heatproof surface. Using an oven mitt or tea towel, hold the jar steady. Using a ladle and canning funnel, if you have one, transfer the jam to jars, leaving a 1/4-inch headspace at the rim — this is the space between the jam and the lid of the jar. If the jars are underfilled, they may not seal and may have an increased risk of contamination. Repeat with the remaining jars and jam.
Dampen a paper towel or clean tea towel and wipe the outer jar edges and threads of the jar if necessary. Place the flat lids, gasket side down, on top. Add the outer ring and tighten until you feel resistance, then turn about a quarter turn more. Invert the jars for 2 minutes. Flip the jars right side up and let the jam sit, undisturbed, for 24 hours.
Keep the jars on the baking sheet throughout the process for easy cleanup, and so the filled jars can be moved more easily without disturbing them as they rest for 24 hours.
To check to see that the jars have sealed properly, when cooled, remove the ring on each jar and lift it by the flat lid. If the lid releases, the seal is unsuccessful. Jars that do not seal can be refrigerated for up to 10 days, or the jam can be frozen for up to 3 months.
Label and date each jar, and store in a dark, cool and dry space, such as a cupboard, pantry or cellar, for up to 1 year.
Makes 32 servings; eight 4-ounce jars
Adapted from “Jam Bake: Inspired Recipes for Creating and Baking with Preserves” by Camilla Wynne (Appetite by Random House, 2021).
Nutrition: Per serving (2 tablespoons) | calories: 113; total fat: 0 g; saturated fat: 0 g; cholesterol: 0 mg; sodium: 1 mg; carbohydrates: 29 g; dietary fiber: 1 g; sugar: 27 g; protein: 0 g