many moons ago
before
california was infested with the fruit fly
before
malathion filled planes "crop-dusted" the streets of los angeles
before
carry-on bags were limited
my mom and i flew
from
portland to los angeles
with two toddlers (hers not mine)
and
an overhead compartment
loaded with cases of berries
we spent the next several days
filling decorative glasses
with paraffin sealed
jewel colored jam
it is a cherished memory
i still enjoy making confiture
but now i fill my pantry
instead of
an overhead bin
4 cups blueberries
3 cups sugar
2 Tbs key lime juice
1/2 tsp salt
1 pouch liquid pectin
mash the blueberries and place in a heavy pot. add the sugar, salt and key lime juice. bring to a boil, reduce heat and let simmer about 5 minutes. increase heat and bring to a boil. stir in the pectin and boil for a full 60 seconds. turn off heat and place in sterilized jars. process for long term storage as necessary. *this is a small batch, so you may choose to keep in a jar in the fridge for your daily use. it is also delicious in my homemade pop-tarts
