Okay, I’ve been sneaking straight spoonfuls from the jam jar all week. Can’t help it really. This blueberry jam is addictively indulgent in small doses. It’s also a deep purple color that really shouldn’t exist in nature. I’m starting to think it shouldn’t exist in my fridge, either.
It’s definitely special: rich with a hint of spice and a blueberry flavor that’s deepened by balsamic vinegar. I’ve been finding excuses to have it all week. It’s pretty easy, see:
Soap scum on your shower curtain screaming, “clean the bathroom?” Have a procrastination spoonful. Lose at bingo? Have a B48 consolation spoonful. Looking for love in all the wrong places? Have a lonely hearts club spoonful. Out of whiskey? Have a drunkard’s spoonful.
I first made this jam with a friend a few weeks ago. It's now waiting, rather patiently, to be the wedding favor for her nuptials next year in Vermont. We took the recipe and times ten-ed it. (If you have 80 plus friends you plan on giving this jam to, go ahead, give yourself a spoonful.)
Did it take long to sterilize the jars and can the multiple jam batches? Yes. Was it worth it? Oh, yes.
So much so that I decided to make another batch, just for me. This time I divided the recipe in half and stuck most of it in the freezer. New England’s finest berries and a lot of love went into both batches, but—sweet heavens—it certainly helps when you can finish up and have the dishes washed in well under an hour.
While the blueberries in Massachusetts this season seem even better than usual, sadly summer is ... slowing. So it helps to know I already have a pint of jam stowed away in the freezer. Like a squirrel, I’ve started stockpiling frozen blueberries and other related goods for the colder months. I’m relying on them to get me through.
So if I say all I need to get by is this recipe, am I a little full of it? Yes. But at least some of it is blueberry jam. I guess you could say I’m full of New England’s finest.