Posts Tagged ‘canning recipe’

Spiced Blueberry Jam Recipe

Friday, July 26th, 2013


Blueberries are great right now, so why not take advantage of them? This recipe for spiced blueberry jam is a delicious way to add a kick a peanut butter and jelly sandwich. It’s also tasty between layers of lemon cake, on corn muffins for breakfast, swirled into yogurt, and even right out of the jar with a spoon (no shame here!)

Our blueberry jam recipe is pretty simple, and it actually works very well with frozen blueberries, so bookmark this for when the holiday season rolls around. Packed up nicely, it makes an unforgettable gift!  Check out Kilner’s great selection of Jar sealing sets to help you wrap your homemade gifts in style!




– Large Stock Pot
– Six 0.25 liter Kilner Preserve Jars
– Kilner Easy-Fill Funnel or wide mouthed canning funnel
– Kilner Jam Jar Tongs or canning tongs
– Large (8-ounce) ladle
– Paper towels or dishtowels
– Magnetized “lid-wand”

Kilner Jam Pan or medium-large non-reactive saucepan

– Wooden spoon or Jam Spatula
– Potato Masher
– Nutmeg Grater or Microplane


– 26 oz fresh blueberries OR 2 (12-ounce) bags frozen blueberries – You can also use a mix
– One (1 3/4-ounce) packet dry pectin
– 1/4 teaspoon star anise, ground fine
– 10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)

– ¼ tsp ground cloves

– ¼ tsp ground cinnamon
– 2 tablespoons lemon juice
– 4 tablespoons (2 ounces) cider vinegar

– 1 tablespoon orange juice
– 3 cups sugar
– 1/2 cup water




For the jam:

– Place blueberries in jam pan over medium-low heat.

– Sprinkle with pectin followed by the anise, nutmeg, cinnamon, cloves, orange juice, lemon juice and vinegar.

– Once liquid starts to pool in the bottom of pan, increase the heat to high and bring to a boil.

– Lower heat slightly and boil gently for five minutes occasionally mashing mixture.

– Mash in sugar, add the water and return to a boil for 1 minute.

– It’s that easy. You just made jam!

Preserving the jam:

– Thoroughly wash all your Kilner jars and lids in hot soapy water, along with ladle and funnel.

– Put all items in large stock pot.

– Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize.

– Turn off the heat, wait 5 minutes then add the lids.

– Leave all jars in the pot until you’re ready to can.
– Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it’s hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)

Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This “headspace” is necessary for the jars to seal during processing.

Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the  magnetized device of your choice to position lids on each jar. Screw the rings loosely (Remember, the rings don’t seal the jars they only hold the lids in place. Heat will drive out the extra air in the jars, which when cooled will create a vacuum with the vacuum disc seal, sealing the jars. If your rings are too tight, there may not be room for air to escape and your jar could crack.)

Return the jars to the pot being certain that they don’t touch the bottom of the pot or each other. (If you don’t have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat for 5 minutes (longer if more than 1000 feet above sea level). Be sure not to start your timer until a true rolling boil is reached. The air may bubble out of the jars before a boil is reached. Don’t be fooled.


Once your jam is done, it’ll keep for 6 months to a year (or a couple of weeks in the refrigerator once the seals are broken.) So you could start making this delicious spiced jam now and it’ll still be excellent this holiday season!

From all of us here at Pacific Merchants and Kilner, Happy Canning!



An easy guide to canning with Kilner by Pacific Merchants!

Monday, April 15th, 2013

With summer coming, it’s time to figure out the best way to preserve all the great seasonal fruits and vegetables long after school starts back up and the days get shorter. Our suggestion? Canning. It’s a great way to preserve food, it saves money in the long run, and it’s actually fun to do. There are tons of awesome books on canning out there, but here’s a list of necessities to get you started. Plus, we’ve thrown in an awesome recipe that’s awesome as part of breakfast, lunch, dinner, and even dessert. And with an awesome line of beautiful, high end canning goods coming our way, we can’t wait to get started canning with Kilner!

The most important thing in canning (aside from the food) is the container. I highly suggest these half-liter Kilner by Pacific Merchant jars with screw tops. They’re sturdy, pretty, and really easy to use. I go through about a dozen half liter jars every summer canning my jam and tomato sauce for the rest of the year, so plan accordingly. You’re probably better off having a few too many jars than too few. You’re going to need to sanitize your jars and lids thoroughly before using them. There are a couple of methods. You can do it in the dishwasher (just time a REALLY hot cycle to finish exactly when you’re ready for the jars) or you can do it in boiling water. I suggest the water method since you can just keep the jars in there on the back burner until you’re ready for them. Just make sure to have a set of jam tongs handy to pull the jars out of the boiling water.


When you’re canning food you’ll find that a lot of canning recipes are pretty high acid, whether the acid comes from brine or the fruits and vegetables themselves. Because of this, it’s important to have a non-reactive pot to cook your food in. You don’t want to ruin the pot or create weird flavors in your food.

Other canning essentials include a funnel to fill the jars (I’d suggest a wide mouthed funnel. It makes life SO much easier,) a good non-reactive long necked spoon, a ladle, labels so you don’t go end up spreading tomato sauce on your peanut butter and jelly instead of strawberry jam, and a thermometer.
As you get into preserving and get more creative, you’ll want things like infusing bags, a strainer, funnel adapters for different sized jars, fancy jar covers, and way more seals (the jars are re-usable, the seals are not).

Now that you know what you’ll need to preserve all the great flavors of spring and summer, we’ll leave you with this awesome strawberry jam recipe. It’s simple, easy, and absolutely delicious. Keep checking back for more great canning recipes all summer long.

  • 2 cups sugar
  • 1 large lemon juiced
  • Zest of one large orange
  • 24 oz fresh strawberries, hulled and quartered

Put a freezer safe plate in the freezer
Combine the sugar, lemon juice orange zest in a non-reactive pot and cook over very low heat for 8-10 minutes minutes, until the sugar is dissolved.
Add the strawberries and continue to cook over very low heat for 25 minutes, until the strawberry juice mixes with the sugar and the mixture boils slowly.
Cook until a small amount of the juice gels on the frozen plate.
Pour car

efully into 2 canning jars and either seal according to instructions below or keep refrigerated.

  • To sterilize jars, wash jars and lids with hot, soapy water. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
  • Use tongs when handling the hot sterilized jars, to move them from either boiling water. Before using tongs, sterilize them by dipping their ends in boiling water.
  • Put the jam into the jars after it has cooled for 5 minutes but while it is still hot, leaving about a centimeter between the lid and the top of the jam. Seal immediately.

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