Here we are, almost halfway through the school year and I've accomplished a big feat! My 2nd grade daughter has been a fan of school lunches and, for the price, I never minded her buying them. At a little over $2 a day she can get a pretty decent, balanced, kid-friendly lunch. Well, the problem with that is, well....she doesn't! I surprised her during lunch one day last April and I caught her eating an ice cream cone while her otherwise healthy lunch items sat there on her tray untouched! When I questioned her about it she had a perfectly logical answer: "I have to eat the ice cream first Mommy. It would melt if I didn't." Doh! How many times had she done this? I couldn't be too upset, she was only 6 after all. After a doctor's visit over the summer I'd discovered the my petite little girl had gained a whopping TEN pounds in first grade! Whoa! Time to 'Mom Up' and start packing lunches for her. We have a little system in place to keep mommy and daughter happy. Some things have worked, some haven't. A few things that are a constant are 1 fruit, 1 veggie, 1 sandwich and 1 'junk' each day. Thankfully, she DOES eat those fruits and veggies so when she was asking for a jelly sandwich every single day I kind of let it slide. About a month ago I started reading labels more carefully. Yep, as suspected, high fructose corn syrup in her little jelly sandwich (cut out in the shape of a heart these days!). Time to make another change and give DIY jam-making a try. How simple! Just combine some fresh fruit, sugar and lemon juice and let it thicken up a bit and you have jam!
This is only a small batch so you don't have to worry about getting into the canning game - I'm certainly not there yet! This recipe produced a nice, thick, fresh tasting blueberry jam. It tastes like summer on a spoon! Anything that tastes like summer is much needed in Pennsylvania these days. Ugh...don't even get me started on how much I hate winter and how I feel like it's never going to stop snowing or if I'll ever see my toes again.... Anyhow, I digress! This jam takes about a half hour of your time and makes about 2 cups. The only downside to this recipe is that it only lasts in your refrigerator about 3 weeks. But that shouldn't be too much of a problem. Just pair it up with some homemade almond butter and reinvent your PB&J for a yummy throwback lunch!
DIY Blueberry Jam
Makes about 1 1/2 cups
1 pound blueberries
3/4 cup granulated sugar
2 tablespoons lemon juice
Place a metal spoon in the freezer to chill.
Combine blueberries, sugar and lemon juice in a medium saucepan. Bring to a boil over medium-high heat. While bringing the mixture to a boil mash the blueberries with a potato masher or a fork to release the pectin of the fruit. Once the mixture is boiling, reduce to medium. Simmer vigorously until the mixture thickens and is jamlike, about 8-12 minutes.
To test for consistency, remove the spoon from the freezer and dip into the jam. Allow the jam to run off the spoon. Jam should fall off the spoon slowly, in one thick clump. If it does this, it is done. Remove from heat and allow to cool to room temperature. If the jam is too thin, continue simmering another 2-4 minutes until it reaches desired consistency.
Once jam has cooled to room temperature place in an airtight container and refrigerate for up to 3 weeks.
Adapted from The America's Test Kitchen DIY Cookbook
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!