This small batch blueberry cara cara orange jam is a perfect solution for those of us who are itching for summer. It uses frozen blueberries and fresh winter citrus to make a zippy, colorful spread.
It’s fermentation month in the Mastery Challenge, but after several batches of sauerkraut and garlicky brined carrots, I’ve been itching to make a batch of jam. And so earlier today I went digging through my freezer looking for some of the fruit I squirreled away last summer. After a bit of chilly archeology, I unearthed some blueberries and decided to combine them with some Cara Cara oranges that had been in my fruit drawer for over a month.
I love tucking away little packets of summer fruit for later processing. I freeze it in small portions, just a pound or two at a time, so that it’s easy to use and can be fitted into the bare corners of the freezer. It also helps take off some of the summer canning season pressure and also allows me to make interesting combinations that aren’t always possible when I work in season.
One of my all-time favorite examples of this seasonal bending is my recipe for Sweet Cherry Rhubarb Jam. I always try to hide two pounds of chopped rhubarb in the freezer when it’s in season so that it’s ready to be combined with cherries when they arrive. The tartness of the rhubarb really brightens the flavor of the cherries.
Blueberry Cara Cara Orange Jam
- 4 cups blueberries frozen or fresh
- 4 Cara Cara oranges segmented
- 2 1/2 cups granulated sugar
- 1/2 lemon juiced
- Prepare a boiling water bath canner and three half pint jars.
- Combine the blueberries, orange segments, and sugar in a low, wide, non-reactive pan.
- Bring to a boil over high heat and then reduce the heat to medium. Simmer, stirring regularly and occasionally mashing with a potato masher until thick (12-18 minutes, depending on the height of the heat and the width of your pan). Towards the end of cooking, add the lemon juice.
- Funnel into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.