The jam tasted wonderful on a whole wheat raisin scone.

A quick walk around this week’s farmer’s market revealed that the berry in season is definitely blueberries.  The best deal I could find was Michigan blueberries, two pints for nine dollars.

They became my first attempt at freezer jam.  I don’t think it was an entirely successful attempt, though because it did not take on the consistency of jam.  It’s not as thin as syrup, but it is slightly runny.The jam will still taste great on peanut butter and jelly sandwiches, toast, or raisin scones.

Blueberry mashing is the perfect job for an apron-wearing toddler.

Although there is only one teaspoon of cinnamon in this recipe, there is still a strong cinnamon flavor and smell to the jam.  Since the berries aren’t cooked, the jam tastes extra fresh.

After sitting out for twenty-four hours, the jam started looking less hot pink, although I’m not sure if this is how it should ever look.

Blueberry-Cinnamon Freezer Jam

• 5 1/4 cups sugar
• 3 cups crushed blueberries
• 1 teaspoon ground cinnamon
• 1 1.75 ounce package regular powdered fruit pectin
• 3/4 cup water

1.  In a large bowl, combine sugar, blueberries, and cinnamon. Let stand at room temperature for 10 minutes, stirring occasionally.

2. in a small saucepan, stir pectin into water. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirringn constantly. Remove from heat. Add to blueberry mixture; stir fo about 3 minutes or until sugar dissolves and mixture is not grainy.

3. Ladle jam into half-pint freezer containers, leaving a 1/2 inch headspace. Seal and label. Let stand at room temperature for 24 hours before storing. Store for up to 3 weeks in the refrigerator for up to 1 year in the freezer. Makes 4 half-pints.

from Better Homes and Gardens CANNING. pg. 44. 

I couldn’t find freezer jars, so I used these square freezer containers. It wasn’t as satisfying as putting jam in jars, but oh well.

Oh! And at the opposite end of the jam failure spectrum, look what happened to my poor strawberry vanilla jam!

Back-to-back botched batches. (I wouldn’t call the blueberry jam a botched batch, but I couldn’t resist the alliteration.)

My thermometer must be broken, because I couldn’t get it to reach the right temperature.  I just kept stirring and waiting and stirring and waiting.  I should have trusted my eyes and nose and called the jam good and done when I thought it was.

Still hopeful, I canned and sealed the jars!  I haven’t had the heart to open the jars and throw it all away yet.

Does anybody know if there is a way to fix this jam?  I guess I could use it as glue…