This recipe calls for sealing with paraffin wax, but is it okay to waterbath instead? I don't like using wax & Love canning in jars. Here's the recipe I'm refering to:
SPICED BLUEBERRY PRESERVE
This is a mildly spiced jam, great for breakfast, and marvelous, too, served with wild or domestic fowl or with game. Do not make it with wild huckleberries if it has been a dry summer as the little berries will become like hard pellets that no amount of cooking or aging will soften. Wild berries, if juicy, make a particularly delicious preserve. But you can never go wrong as to texture with cultivated ones.
You will need:
1 quart washed, stemmed and picked-over blueberries
1/4 cup cider vinegar
2 cups granulated sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Combine ingredients and simmer until the skins are tender and the preserve has reached the desired thickness. Test for thickness by putting a small bit of the boiling jam onto a refrigerated plate and popping it right back into the refrigerator to cool fast. If it's still running all over the plate, simmer the jam awhile longer, then test again. When its thick enough, take it off the stove at once. Pour it into jars and seal them with 2 thin layers of paraffin and a lid. This should give you 4-5 eight-ounce glasses.
SPICED BLUEBERRY PRESERVE
This is a mildly spiced jam, great for breakfast, and marvelous, too, served with wild or domestic fowl or with game. Do not make it with wild huckleberries if it has been a dry summer as the little berries will become like hard pellets that no amount of cooking or aging will soften. Wild berries, if juicy, make a particularly delicious preserve. But you can never go wrong as to texture with cultivated ones.
You will need:
1 quart washed, stemmed and picked-over blueberries
1/4 cup cider vinegar
2 cups granulated sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Combine ingredients and simmer until the skins are tender and the preserve has reached the desired thickness. Test for thickness by putting a small bit of the boiling jam onto a refrigerated plate and popping it right back into the refrigerator to cool fast. If it's still running all over the plate, simmer the jam awhile longer, then test again. When its thick enough, take it off the stove at once. Pour it into jars and seal them with 2 thin layers of paraffin and a lid. This should give you 4-5 eight-ounce glasses.
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