I’ve made another batch of freezer jam. This time I used blueberries we picked earlier this month. But then we went camping, and they got squished in the cooler. So I tossed them into the freezer for “later.”
I’m glad later came this month, instead of next year! Again I just made up the recipe. Apparently having a baby makes me even MORE unable to follow directions… I mixed the blueberries and sugar: three cups of each. And then I let them sit in the fridge for a week. (I swear, I’m not doing this every time on purpose) Finally I cooked them down, tossed in some pectin, and some sage. That last bit was Neil’s idea – and it’s brilliant! Sage complements the blueberries perfectly, earthy and just a little green bitterness to counteract the sweet, fruity blueberry. I used 1.5 tsp for the 3 cups of berries and I highly recommend it! But possibly you should follow an actual recipe. This jam is delightful, but it never quite set up…
Ramblings 
