Wild Blueberry and Raspberry Jam
How to make homemade preserves fit for a Queen
It’s time to dive right into canning season, and I can’t wait! This weekend I decided to start with one that I haven’t made in a while, but is one of my favorite flavor combinations. This wild blueberry and raspberry jam is better known as Queen’s Jam in Scandinavia, or Kuningatarhillo in Finland.
The recipe is a simple yet regal combination of two fruits that are about to hit peak season. This is not a time to substitute the larger, conventional blueberries you typically find in the produce section of the grocery store. Here it is important to use these tiny, incredibly flavorful wild blueberries.
If you are lucky enough to find yourself in the northern latitudes of the Nordic countries or even in places like Maine or the upper Midwest, these juicy gems can be foraged in the forest.
However, don’t despair, as frozen wild blueberries also work well in this recipe. I am a big fan of the Wyman’s brand, which is readily available in the frozen food section at many grocery stores, and you can even score large bags at Costco.
This preparation uses liquid pectin and is processed in a water bath canner. Once you hear that beautiful popping sound of the seal, the product has become airtight and can be stored at room temperature and enjoyed throughout the year. Many of the jars I made today will be Christmas gifts later this year.
Once you have jars of this Queen’s Jam on hand, you will find countless delicious ways of using it. Besides spreading it on my favorite English muffins, I have also used it as a filling for a cake roll, swirled it into oatmeal, or spooned it over ice cream.