Blueberry Freezer Jam with Rosemary and Shiraz

For the past week I've had 'blueberry' on the brain.

Not because they're so good for you. Not because they contain antioxidants. Not because they're loaded with vitamin C, manganese, and fiber. And the fact that they're low in fat and calories and are just so dang tasty, has nothing to do with why blueberries have been on my mind either. I buy them every week so whats so special now?

Well, ever since I attended A Very Blueberry Thanksgiving last weekend, I can't stop thinking about these Little Blue Dynamos.

So I decided to hit the kitchen and make something that was meant to last. Longer than a side dish or a smoothie.

Freezer jam!!  I'm a huge fan of freezer jam. Not only is it easy but it's worry free (no concern about canning and lids sealing or the chance of botulism). And the fresh fruit flavor in freezer jams just can't be beat. That's right..fresh fruit as in....not cooked. There is a very different flavor going on between canned jams and freezer jams. I'm not saying canned jams aren't good. I'm just saying....they're different.

Speaking about 'different flavors going on'...are you wondering about the rosemary aspect here? Believe it or not, rosemary could quit possibly be blueberry's new best friend. (Sorry lemon, make room for a new member of the group). Lemon still has it job as "flavor brightener" but rosemary adds a new dimension and depth, and it's a mutual experience. Blueberry helps define the sweetness of rosemary and the rosemary balances the tang of the blueberry while adding this almost.....I dunno...cocktail, mixology level. Peppery, sweet, sappy, yet sill all blueberry. It's just delightful!

Btw...this jam is all grown up. Not only is it packing some earthy sweetness, but it's packing vino. Shiraz to be more specific.

Sorry kids, but this batch will not be found with the peanut butter in your lunch pails.

Blueberry Freezer Jam with Rosemary and Shiraz
Makes about 7 8oz jars of jam

Prepare 7 or 8 8oz jars and lids for canning by cleaning, then rinsing with boiling water and drying thoroughly.

3 cups frozen blueberries, thawed
5 1/4 cups white sugar
zest from 2 lemons
1 pack of pectin
3/4 cup Shiraz wine
Leaves from 1 4" fresh rosemary stem, minced

In a food processor or blender, pulse the blueberries 3 or 4 times, just enough to break them up without pureeing. If you do not have a blender or food processor, you can mash them with a potato masher. You might have more obvious pieces of blueberry skin as a result.

In a large bowl, combine the 'mashed' blueberries, sugar, and lemon zest. Allow to sit for 10 minutes, stirring occasionally.

In a small saucepan, combine the pectin, wine and minced rosemary. Heat over high heat, bringing to a boil while stirring constantly. Boil and stir for 1 minute, or until pectin has dissolved. You will notice the pectin mixture turn a foamy pink. Keep going...it'll quickly become a beautiful clear, deep red.

Add the pectin mixture to the blueberry mixture and stir for 3 minutes.

Fill your prepared jars to about 1/2 below the rim. Clean up anything that may have spilled on the rim or the sides. Cover with lids and allow to rest out on the counter for 24 hours.

Once set, store in the freezer for up to a year. After a jar has been opened, keep refrigerated and use within 3 weeks.

If you can put the spoon down and stop eating it as is for just a minute, try it over a block of cream cheese, smeared all over a slice of fresh baked bread. If you're inclined to share, you might want to present this at your next party. The holidays are just around the corner. Then send your guests home with their own jar.

For more information and recipes, visit the U.S. Highbush Blueberry Council and see what all the buzz is about Little Blue Dynamos.