Bonnie Blue’s Blueberry Jam Topping

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There’s a renewed interest in the old-fashioned art of home canning these days, Rebecca Merritt says. While she doesn’t allow guests to observe her canning process, she suggests contacting your local UT Extension Office for guidance and free materials on how to get started.

Rebecca also sends out a quarterly e-mail that includes musings and news, as well as favorite recipes. Guests are so sweet on the blueberry topping she serves at the inn that she agreed to share her recipe and canning instructions.

Blueberry Topping

1/2 cup sugar
2 tablespoons cornstarch
1 cup water
4 cups fresh or frozen blueberries

In a large saucepan, combine sugar, cornstarch and water, until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Topping may be processed in sterilized jars for 6 minutes.

5 Comments

  1. Manie

    November 26, 2011 at 11:06 am

    That looks like a great recipe- but how many jars -pints does that recipe yield????

    • Emily

      June 13, 2012 at 10:34 pm

      yield = 5 half pint jars. 🙂 I just made some. Happy canning!

      • Jessy Yancey

        June 15, 2012 at 9:28 am

        Awesome! Thanks for letting us know!

  2. Sandra

    August 11, 2012 at 6:20 pm

    Hi Rebecca, may the same process be used to make strawberry Jam? This will be my first time trying to make jam.

    Thanks so much for your professional advice.

  3. Judy

    June 29, 2016 at 4:11 pm

    The recipe printed at the top says 1/2 C of sugar, but in the video she says she uses a full cup. Anyone have any thoughts or experience? Thanks!

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