Both wild low-bush blueberries and strawberries, along with wild honey, can still be found in the hill country of Arkansas’s Ozarks. When these precious ingredients are combined with water and a touch of lemon juice, the result is a jam that embodies pure bliss. You can find small jars of this exquisite creation in the food and tourist shops of both Little Rock and the charming Ozark resort towns. While the cultivated high-bush blueberries of North Carolina are renowned throughout the South for their flavor, they produce equally delightful jams, preserves, and chutneys. However, the intensity and uniqueness of the Ozark jam are truly incomparable. Keep in mind that the yield may vary in this recipe, depending on the size and ripeness of the berries, as well as your desired thickness for the jam. The larger and riper the berries, the closer you’ll come to capturing the essence of the extraordinary Ozark jam.
MAKES: four to five 1⁄2-pint jars
INGREDIENTS:
- 6 cups fresh ripe blueberries
- 11⁄2 cups honey
- 1 cup water
- 1 teaspoon fresh lemon juice
INSTRUCTIONS:
- Rinse and pick over the berries, removing the stems and caps and discarding any that show signs of mold. Wash them thoroughly in a large colander under running water.
- Place the berries in a large stainless-steel or enameled pot. Add the water, lemon juice, and sugar.
- Bring the mixture to a boil, stirring constantly.
- Reduce the heat to moderate and continue cooking, stirring often, until the jam reaches a temperature of 220°F on a candy thermometer.
- Remove the pot from the heat and skim any foam off the surface of the jam.
- Ladle the jam into four or five 1/2-pint sterilized jars, leaving about 1/4 inch of space at the tops.
- Seal the jars and store them for at least 1 month at room temperature before serving.
