Make a batch of easy Blueberry Jam from teeny-tiny, tangy wild Maine blueberries, inspired by Robert McCloskey's iconic picture book Blueberries For Sal.
When I was choosing a book to inspire the very first recipe for The Reader's Kitchen, it hands-down had to be Robert McCloskey's Blueberries For Sal, no contest. And I hope the reasons why will help you get to know me, in case you don't already:
Firstly, I grew up in Maine, where this story takes place, and spent many summers picking and devouring the tiny wild blueberries that grow there, just like Sal. As a kid, this was one of my very favorite books to hear read aloud. I think it may have been the first book I had ever encountered where I saw myself in the book--the main character was just like me, and the places looked like home. It was magical to see my world depicted on the page, and still is when I look at McCloskey's iconic illustrations (also true for me of One Morning In Maine, depicting another of Sal's adventures).
Secondly, I love canning! So much so that I ran my own small business, Jam Sessions, making and selling small-batch jams and jellies for several years, and still teach canning and preserving workshops in the Boston area today. Who knows--maybe it was the idea of canning blueberries for the winter in Blueberries For Sal that started it all for me. (I recently realized somewhat ruefully that I identify more with Sal's mother now than Little Sal, but I'm coming to terms with it.)
Lastly, my wonderful sister lives on the beautiful Blue Hill Peninsula in Maine where Robert McCloskey lived and based his stories, and I love visiting her there. She's even gotten to meet actual Sal, who still lives in the area and occasionally shares her father's books with appreciative audiences. Classic Maine!
But enough about me, you're here to read and cook!
About Blueberries For Sal
Little Sal picked three berries and dropped them in her little tin pail...kuplink, kuplank, kuplunk!
Robert McCloskey, Blueberries For Sal
Blueberries For Sal was written and illustrated by Robert McCloskey, and was published in 1948. It was awarded the Caledecott Honor in 1949, which recognizes the "most distinguished American picture book for children." In the story, Little Sal and her mother spend a summer day together on Blueberry Hill, picking pails full of Maine's special wild blueberries. Little Bear and her mother are out searching for berries on the same hill at the same time, and some surprises ensue when mothers and daughters get mixed up! Read the story to find out what happens.
Recipe Inspiration
"We will take our berries home and can them," said her mother. "Then we will have food for the winter."
Robert McCloskey, Blueberries for Sal
Tiny wild Maine blueberries like the ones Sal and her mother pick in the story are only available for a short time, so Mainers have learned to preserve them to enjoy year-round by freezing or canning them. In the book, Sal's mother mentions canning berries for the winter, and the illustrations in the book's endpapers show Sal and her mother filling canning jars with the blueberries they picked together. (They're my favorite illustrations in the book!)
So, naturally, for this book, I was inspired to create a recipe for Wild Maine Blueberry Jam! Making jam is one of my favorite ways to preserve wild blueberries, and I bet some of the jars on Sal's kitchen table are filled with blueberry jam, too. This version is an easy small-batch refrigerator jam (no canning required!), but it is also safe to can in a water bath if you already know how.
I was lucky enough to be home visiting in Maine in August when I was developing this recipe, and got to use fresh wild blueberries straight from the barrens of Downeast Maine. Fortunately, most of Maine's blueberries are flash frozen to be sold at grocery stores nationwide, and frozen berries make wonderful jam, so you can make this recipe with frozen blueberries any time of year, no matter where you live.
Ingredients You'll Need
Before you start cooking, make sure to measure out and prepare your ingredients ahead of time. Then, you'll have everything you need when you need it!
For this easy blueberry jam recipe, you'll need:
- Fresh or frozen wild blueberries (preferably from Maine!)
- Granulated sugar
- Lemon juice
- Table salt
For all of the measurements and details, see the recipe card below.
How to Make Blueberry Jam
Making homemade jam is easier than you might think! The full recipe with detailed timing and instructions are below, but here is an overview and some key moments to look out for along the way:
- Mix the ingredients: Stir together the blueberries, sugar, lemon juice, and salt in a large saucepan.
- Cook: Cook until the berries burst and the mixture looks thick and glossy.
- Do the plate test: Check to see if the jam is ready by running your finger through it on a frozen plate. If it leaves a clear trail that holds its shape, it's ready!
- Transfer to a jar: Use a ladle (and a canning funnel, if you have one) to transfer the warm jam to a pint jar, and store it in the fridge once cool.
Why This Recipe Is Great for Kids
I've spent years writing cookbooks and creating recipes that are safe, fun, and engaging for kids and home cooks of all ages. Here are some key features of this recipe that make it perfect for kids and families to make together at home:
- This small-batch recipe has a short list of simple ingredients that are all mixed together right from the start, then magically transform into jam during cooking.
- Doing the "plate test" to check whether the jam is ready yet is a fun food science experiment (plus, you get to lick the jam off your fingers when you're done!).
- Since this is an easy blueberry jam, there's no complicated canning required (though you can can it if you know and how want to take it to the next level!).
- Kids can pick out a pretty jar of their choice to store their homemade jam in, and it keeps for a month to enjoy for breakfasts to come.
Let's Cook!
Gather your equipment, measure your ingredients, and get cooking with this kid-friendly recipe! If you loved making it together, please leave five stars and share your stories in the comments.
Wild Maine Blueberry Jam
Good To Know
- If you can find them, fresh wild Maine blueberries are available in New England in August and are wonderful to use in this recipe. 1 quart of berries yields about 4 ¼ cups or 1 ½ pounds.
- Frozen wild Maine blueberries are available across the country year-round from brands like Wyman’s and work beautifully to make jam. If you’re using frozen berries, there’s no need to thaw them first, just extend the cooking time in step 2 to 8 to 10 minutes.
- If you know how to safely can with the boiling water bath method, you can can this recipe. Use bottled lemon juice instead of fresh-squeezed for consistent acidity, and process a pint jar for 15 minutes (or two half-pint jars for 10 minutes).
Equipment You'll Need
- 2 small plates
- 1 large saucepan
- 1 wooden spoon or rubber spatula
- 1 pint-sized (16-ounce) Mason jar
- 1 canning funnel (optional)
- 1 ladle
Measure Your Ingredients
- 1 pound wild Maine blueberries (about 3 cups)
- 1 cup granulated sugar (7 ounces)
- ¼ cup lemon juice
- Pinch table salt
Let's Cook!
- 1 pound wild Maine blueberries, 1 cup granulated sugar, ¼ cup lemon juice, Pinch table saltPlace 2 small plates in the freezer to chill. In a large saucepan, combine the blueberries, sugar, lemon juice, and salt. Use a wooden spoon or rubber spatula to stir everything together.
- Place the saucepan on the stove over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the mixture is bubbling vigorously all over, 5 to 7 minutes.
- Reduce the heat to medium-low and simmer, stirring often, until the berries burst and the mixture thickens, about 15 minutes. (The jam will still look very liquidy at this point, but will thicken up as it cools down.)
- Turn off the stove and slide the saucepan to a cool burner. Remove 1 plate from the freezer. Carefully spoon a small amount of jam onto the chilled plate (the jam will be very hot!). Return the plate to the freezer for 2 minutes.
- Remove the plate from freezer and drag your finger through the jam. If your finger leaves a distinct trail that doesn’t close up, the jam is done! If the jam is still runny and the trail closes up quickly, return the saucepan to medium-low heat and cook the jam for a few more minutes, then repeat the test with the second chilled plate.
- Let the jam cool in the saucepan for 5 minutes. Run a pint-sized mason jar under hot water in the sink until warm, then pour out the hot water.
- If you have a canning funnel, set it in the jar. Use a ladle to transfer the jam into the jar (both will be hot!). Let the jam cool completely on the counter, about 45 minutes.
- Serve, or place the lid on the jar and transfer it to the refrigerator. The jam can be refrigerated for up to 1 month.
Conversation Starters
While enjoying your homemade jam on toast, yogurt, or straight from the spoon, talk about the story and what it was like to cook the recipe together. You can help young readers make connections to the book and share your own memories and stories with them with the following prompts:
- Have you ever gone berry or fruit picking before? What kind of berries or fruit did you pick? Did you make anything with them in the kitchen?
- How did the berries change when you turned them into jam? What were they like before, during, and after cooking?
- In the story, Little Sal and her mother get mixed up with a family of bears. How would you feel if you met a bear in the wild? What would you do?
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