Blueberry & Chardonnay Honey Jam
This is a wonderful addition to your charcuterie board, it pairs well with baked brie, or use it drizzled on fresh vanilla ice cream, but for a truly magical experience use it as a topper on freshly made cheesecake.
Equipment
- 4 250 ml canning jars
- 1 Water canning pot & equipment
- 1 Zester & or grater
- 1 Cast iron or stainless steel deep skillet
Ingredients
- 5 cups Fresh Blueberries
- 2.5 cups Raw Wildflower Honey * see notes below
- 2 cups Chardonnay ** see notes below
- 1/3 cup Regular Powdered Fruit Pectin 1.75 ounce package
- 1 tbsp Lemon Juice
- 1 tsp Butter
Instructions
- Place berries in a deep cast iron or stainless steel skillet. Coarsely crush berries with a potato masher or for a smoother texture, you can use an immersion blender, to yield 3 cups.
- Stir in Chardonnay, honey, pectin, lemon juice, and butter. Bring to a full rolling boil over high heat; stirring constantly or until jam sheets off a metal spoon.
- Remove from heat and skim off the foam with a metal spoon.
- Transfer the jam into sterilized jars. Cover with the lid, and gently screw down the metal rim with two fingers, just until resistance is met (do not close jars tightly – the air should be able to escape between the lid and the rim for the jar to seal properly). Process in a hot water bath for 10 minutes, then carefully remove the jars.
- Leave closed jars on the counter on a heatproof surface for 24 hours, until the lid has popped in and sealed properly (there will be a dip in the middle of the lid where the vacuum has sealed it).
- The sealed jam will keep sealed outside of the fridge for a year. Once opened, keep the jam in the fridge.
Notes
* For a truly memorable jam, use a small batch, of local honey. You will enjoy the floral notes and lightly sweet taste, which will complement the blueberries & Chardonnay.
** The jam doesn't taste boozy. The alcohol burns off and the wine just deepens the flavor, like red wine in a stew.