Paleo Blueberry Jam

First off, I am back from my South American trip.  We had a lot of fun visiting Machu Picchu, Cuzco, the Amazon, Easter Island, Lima, Santiago, Buenos Aires, and NYC, but I came back exhausted and had to go back to work the next day.  It has been tough trying to get back into the swing of work, exercise, life, cooking, etc, and my blogging took a back seat.  But never-fear I am back with some new recipes.

Now on to the jam.  

I know what you are all thinking, Paleo and Jam should never be mentioned in the same sentence, but when it is blueberry season you just have to pick them, and what is a girl to do with 26lbs of blueberries? Luckily for us Houstonians, blueberry season started early since we had no late frosts this year (it usually starts the last weekend of May when it is already about 95 deg).  Blueberries at our favorite u-pick orchid were rip last weekend, so we woke up way to early for a Sunday and picked till we each filled up a 13lb bucket each. (Moorehead Blueberry farm does not use pesticides in there orchid, so they allow you to eat as much as you want while picking.  Trust me, we take full advantage every year.)

 At $2.00 a lb you don’t worry about getting to much. 

The weather was perfect for us and I was actually sad when we finished in less than two hours.  

Now on to the Jam

Paleo Blueberry Jam

Ingredients:

3 cups of blueberries

1/2 cup of honey

1 tsp fresh lemon juice

(Feel free to double this recipe. I did this recipe times 4 to fill approximately 4 jars)

Directions:

Wait to clean the blueberries till right before you are ready to use. 

Clean/sanitize your jars and lids.

Once you have cleaned the blueberries, dump the blueberries and honey in a medium pot (you must use a non reactive pot) and turn the heat to medium.  Mash them with a potato masher to releasing the juices from the berries.  When you start it will look like this.

Stir continuously with a wooden spoon trying to mash the rest of the blueberries against the side of the pot.

The mixture will start to bubble, and keep stirring for another 10 to 15 minutes until the jam becomes thick and looks like this –

Add in the lemon juice and stir for another 2 minutes.

Now fill your jars making sure to leave about 1/2 inch of head space.

You can either let them cool and put in the refrigerator.  It will last up to a month. You can place in freezer and they will last about 6 to 8 months.  Or you can process them to make them shelf stable and they should last about a year.

As you can see I used Le Parfait jars.  Some people say that they are not safe for canning, but they have been used in Europe for ages and people still use them today.  If you have a pressure cooker or canner click here to go to there webpage with instructions.  If you do not have a pressure cooker, then the Ball type jars might be the better option. I chose the Le Parfait jars since they do not contain any BPA or other nasty chemical in the lids.  The food does not actually touch the lids so most people could care less about that, it is a personal choice. Another glass lid type jar is Weck, but I have never personally used them.

If you want more ideas check out Food in Jars blog.  Usually honey can be substituted for sugar, just half the amount.  So if it calls for 1 cup of sugar, use 1/2 cup of honey to make it paleo.