Blanche, we are about to embark on showing people how to make blueberry jam.

>>Oh, that's a great thing.

It's a wonderful opportunity to enjoy one of the gifts.

>>Yes.

Yes.

And I know your business, Lady Jamz, makes a lot of different ones, but I particularly love blueberries, so.

>>Well, okay >>Let's get started.

Where do we begin?

>>Let's get started.

Well, first of all, you always get your fresh strawberries.

Make sure that you clean them, take out the little twigs and just make sure everything is great.

And then you have to follow directions.

>>Right.

>>Okay?

>>And you gotta read (laughs).

>>And you got to read.

That is for sure.

Well, we have a different variety of pectin to use, which is the agent that causes the fruit to gel together.

And also, you gotta use your tops because that's very important- >>To seal it.

>>In keeping... That's right.

>>Yes.

Do we use any sugar in this process?

>>Yes, indeed.

And it depends on the recipe, okay?

Right now, I have four cups of sugar.

That's what we've used for this recipe, which is a small one.

>>So how many cups of blueberries do you have with those sugar?

>>Well, right now, I have four complete cups of blueberries.

>>With the four cups of sugar?

>>With the four cups of sugar.

>>It's very sweet (laughs).

>>Okay, and then, but it isn't, because you gotta remember not all of the fruit have come to the full sugar ripe stage.

>>Yes.

>>And then we also add in lemon juice has also been added.

And that helps for the acidity and everything.

You're gonna find out it's not that sweet.

>>Okay.

>>Okay.

>>So when do we add in the pectin?

>>Well, it depends.

Now, you have a choice.

If you are using powder, and I use this method to remember: Powder for the pectin comes before the sugar.

So you put your pectin in first.

>>Right.

>>After you've gotten your berries into the pot, you put it in.

Mix it quite well.

Bring it to a nice continuous boil.

Be gentle with it though 'cause you don't want it to scorch and burn at the bottom.

>>Yes.

>>So you have to pay attention.

There's no running back and forth.

And then you have the liquid.

>>Okay.

>>So the liquid is that you put your sugar in first- >>And then the liquid.

>>And then the liquid.

So liquid is L, so it comes in last.

>>Last.

I love it.

The liquid pectin.

That's a great way to remember.

>>Yeah, it's just a little- >>Brain, memory aide.

>>That's all.

>>Yep.

>>That's about it.

And it's very important to boil, to make sure that it does reach its point.

Let me show you right now.

>>Sure.

I can't wait to see.

>>Okay.

And as you can see- >>We can take this.

>>Would you please?

>>Yep.

>>Thank you.

>>Mm hm.

>>It's starting to boil.

And that's because it's getting ready to go into the gel stage.

>>Okay.

>>And that's usually 220 degrees.

But there's another way of checking it as well.

I put it on the spoon- >>Uh huh.

And if it sheets off?

>>Then we know we've reached the gel stage.

>>And people have to understand the sheeting off, it really is, it sheets off, it doesn't drip.

>>That's it.

>>It kind of slides off.

>>That's it.

See?

>>I would equate it to mud coming off my trowl.

But anyway.

(both laughing) >>That's true.

So therefore, if you have that, and now in the process while the jam was getting to the gel stage- >>Right.

>>I had prepared the jars.

>>Right.

>>It's very important to check your jars to make sure that there's no chips.

>>Right, that used to be my job.

>>Yes.

>>I would take my finger and run it around the rim.

>>Just to make sure.

>>To make sure that there was no chips on these jars.

>>So you wash them, rinse them, and then you bring them back into the boiling water state- >>Boiling water bath?

>>And I throw the tops in in the last five minutes so that they can, I've washed them as well.

>>Right.

>>But I throw 'em in there because we want them to hug the top.

>>Mm hm.

>>Okay?

>>Should I take one out so we can fill it?

>>Yes, that's what I say.

Let's get ready.

That's one of my favorite tools too.

>>Yes, I agree.

>>Yes, indeed.

>>Here we go.

Here's this one.

>>Okay.

And definitely you need a funnel.

>>Yes.

>>And you put that in.

>>And you have a wonderful little gizmo here.

>>Yes.

>>This has a magnet on it and you just pull the top out like this.

>>Okay, so here we go.

And make sure that they're hot.

>>Mm hm.

We're just gonna leave it.

>>Have this, okay.

And gently.

>>Very gently >>Be careful 'cause it is hot.

Now it's also important that you bring it up to about a half an inch from the top.

>>Okay.

>>Okay?

Did I forget my paper towels?

>>Yes, I think you did.

>>Okay.

>>I'll tell you what.

I hate to say this, but- >>We have it here.

>>Yeah.

>>Because it's important even though that was the first jar, this is the first jar.

>>Mm hm, we've got some coming in from the side 'cause it is the first jar.

>>Thank you.

Oops.

Thank you.

So we are gonna discard the first one.

Okay and here we go.

And always check to make sure that you did not leave any type of residue because that's important when you want to seal the jars.

Place on your top and then gently.

>>Yep.

>>Okay.

Just put it on there nice and snug.

Don't tighten it too much.

>>Just a little bit.

>>You see how?

>>Yep.

Mm hm.

>>And then it goes right back.

>>And very quickly, how long do we boil it?

>>10 minutes.

>>Okay.

>>10 minutes.

>>And then we take it out and wait for it to go, pop!

>>No, we wait for it.

First of all, place it on a covered top of your table.

And then, after you've got your jars completely out of the water and you need to wait at least five minutes after you've taken the top off, you sit them here, take another towel to drape it.

You don't want the cold temperature of the room.

>>Ah, to alter the sealant.

>>Right.

>>That's a very good tip.

But Blanche, we've gotta get going.

So I thank you so much for showing us these steps on making blueberry jam.

I appreciate it.

>>Well, you are so welcome.

>>Yes.

>>Thank you so much for having us here.

>>Yes.