Spiced Blueberry Jammin'

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was amazing!!
I was a little worried about the vinegar so I cut it in half.
I used wild alaskan blueberries that me and my sisters picked the day before. They were tart and so fresh and flavorful. When I made the jam it just tasted like you always imagine blueberries should taste.
The recipe only made 5 jars for me, but I filled them up a little to much with a little left over in the pot that we put in a jar without sealing.
This is the first jam I made and it came out perfectly. I am going to cut the spices down a little next time because the blueberries were so good! If I used store bought blueberries next time I will keep it spiced.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree with some of the other viewers that the vinegar is a little weird, but it's well balanced, and tasty - just different. I think it would actually be a great base for a sauce for chicken, pork or duck. The basic recipe is very good. I like that it uses less sugar than many other jam recipes I've used. I will just cut down on the vinegar next time - maybe 3 instead of 5 T, and add a bit more lemon juice. I did add the zest of one lemon to the original recipe, and I like the fragrance that provided to the jam.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've been afraid to make my own jam, but after trying this recipe I could never buy jam or jelly again! It tastes so good and only takes me 15 minutes from start to finish for 3 jars of jam. I have substituted many different fruits for the blueberries and they all turn out perfectly. Also the husband's favorite as well!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It is definitely the best jam I've ever had! I used 1/4 tsp. anise powder from grinding up anise seeds (it was all I could find and it was a little strong for me, so I would recommend adding 1/8 tsp, then to taste, if you don't have star anise.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is funderful!!! I used fresh picked blueberries. Made one batch with a Splenda/sugar split and one batch with just sugar. Both are very tasty, but the pure sugar variety is slightly thicker. Somehow I only got a yield of 2-2.5 (8 ounce jars/batch rather than the "6 (8-ounce jars" that is posted w/the recipe. I didn't have any star anise in the pantry, but McCormick's Chinese Five Spice (anise, cinnamon, star anise, cloves and ginger worked quite handily! Used 4 TSP of the apple cider vinegar and did not find it to be too powerful. I imagine it is important to cook it down as the recipe instructs.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made the jam this morning for the fist time. To my suprise it turned out really good. I ended up using splenda instead of sugar. Couldn't find any star anise, so I went ahead and made the jam without it. Next time I will only use half the amount of splenda, and tone down the cider vinegar just a little. It was to my suprise very easy to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Some of the best jam I've ever tasted. Not too sweet. Just spicy enough. Used 4 tablespoons of vinegar. Wasn't too worried about the amount, as I usually love vinegar. You don't really taste it, but I do believe it adds a note.

Used an equal weight of fresh blueberries, but otherwise followed the directions closely. Very easy, and uses quite a bit less sugar than the recipe included with the pectin for an equal weight of berries.

Will definitely be making this again and again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is our favorite blueberry jam recipe. I make it with fresh blueberries, whole family loves it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great jam, and easy to make...I went to 5 different stores to find the star anise, because I really wanted to stick to the recipe, and itwas worth the trouble. (btw, after several stores, including whole foods, I found the star anise at a little hispanic grocery store. I will be making this again, for christmas gift baskets, and I love that I can use frozen berry's. I may even try it with strawberrys...Thanks Alton..
Alyson in Marietta GA

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Please please please don't be afraid of apple cider vinegar. It's an acid just like lemon juice. The spices combined with the vinegar make this jam so so so interesting. I did use fresh in-season berries from the farmer's market. When it comes to flavors and food chemistry, though, Alton knows what he is talking about. Please try it!!!