Exclusive Free BATCH Cookbook Recipe!

FROM THE FIELDS- ISSUE #71

Last week we introduced you to Dana & Joel , co-authors of the amazing book BATCH. This week it continues with an exclusive free recipe from the book. We're not being paid to do this- we just love the book and want to share it with you.

© 2016 Reena Newman & Margaret Mulligan

© 2016 Reena Newman & Margaret Mulligan

IT MAY BE to soon to say this but Fall is around the corner... and with Ontario in full bloom, it's time to start stocking up  and preserving for winter. Sounds a little old fashioned but many vegetables begin to lose vitamins when harvested. Nearly half the vitamins may be lost within a few days unless the fresh produce is cooled or preserved.The high percentage of water in most fresh foods makes them very perishable- growth of bad bacteria, reaction with oxygen, and activity of food enzymes. Plus, canning is fun! Even more fun when doing it with a group of friends. Test this recipe out from BATCH and stock up your pantry with Blueberry Maple Jam- good with many things from pancakes to fish.  

© 2016 Reena Newman & Margaret Mulligan

© 2016 Reena Newman & Margaret Mulligan

Blueberry Maple Jam 2.0(WATERBATH)

 YIELD: 4 HALF-PINT JARS

EFFORT: 30 MINUTES

ELAPSED: 1½ HOURS

EAT: WITHIN 2 YEARS

INGREDIENTS:

  • 6 cups blueberries
  • 3 cups brown sugar, lightly packed
  • Peels and cores (seeds included) of 3 apples
  • 1 cinnamon stick
  • 1 cup maple syrup
  • ⅓ cup bottled lemon juice
  • 1 Tbsp lemon zest, finely grated

YOU WILL NEED:

  • Cheesecloth
  • Funnel 

INSTRUCTIONS:

1.     Place the berries in a large pot, crush them lightly, and add the sugar. Stir to mix, cover, and rest for 1–4 hours on the counter.

2.     Place the apple peels and cores and the cinnamon stick inside the cheesecloth to make a teabag.

3.     Place the teabag in a large pot with the blueberries, maple syrup, lemon juice, and lemon zest.

4.     Prepare your canning pot and rack, and sterilize your jars and lids (see page 17).

5.     Bring the fruit to a simmer over medium heat, skimming off any foam that appears. Cook until set, at least 20 minutes, then make sure the jam passes the freezer test (see page 13). Remove the teabag from the jam.

6.     Remove the jars from the canner and turn the heat to high. Using a funnel, pour the jam into the jars. Wipe the rims of the jars, apply the lids, and process for 10 minutes (if you live higher than 1,000 feet above sea level, refer to the Adjust for Altitude chart on page 17 for additional processing time or here). Remove the jars and allow them to cool.