Blueberry jam, of course. Take two.
This time around I used the Pomona's pectin and was quite happy with it. Since there is no citric acid in it (like there is in the Ball No/Low sugar pectin) you have to add either lemon or lime juice to the mixture to insure it will be acidic enough to not spoil. I hadn't planned on that, but luckily we had some lime juice left over from our key lime pie making last week.
We processed most of our berries from our picking adventure last week, giving us another 19 jars of jam for a total of 22. We still have enough left for one more batch. I'm thinking another half dozen or so jars and I'll call it good on the jam for us and for gifting.
But of course we'll need more for the freezer. For muffins and pancakes and pies and cobblers and smoothies and yum, yum, YUM!
I suppose that mean another picking trip is in order. I'll have to break it to Mike gently and start buttering him up now with visions of muffins and pancakes.... Yes, I think that will work quite well.
"hatberry, shoeberry, in my canoeberry"