Wildflower Inn Blueberry Jam, 7/04 issue

[Smallcook]

I made this jam with fresh picked blueberries at the local CSA organic farm. This is a "no-can" jam (and very good). I would like to ship this overnight to family in other states...how should I do that? Should I worry about it not being cold? Or can Fed Ex provide a "chilled" box to ship it in? I've never shipped food items before. Thanks for any help!

[Clover]

I don't have the answer,but I'm bumping this up for you. I think you would have gotten a better response on this if your thread title indicated that you have a question, want advice, etc, instead of looking like a review of the jam.

I'd ask Fedex if they have a chill box. Otherwise, how about leaving a jar out on the counter for a couple of days as a test to see how it survives. If you think it weathers that test all right, I'd overnight ship it packed in plenty of styrofoam as an insulator.

Welcome to the boards, smallcook!

[Donna P]

I've got a batch of this cooling on the counter. After I filled the jars, I topped with clean two-piece lids, inverted the jars for 15 minutes, and they sealed - just like canning. Maybe you should keep the ones you just made for yourself and make a new batch for mailing.

[Smallcook]

I researched the Fed Ex website and found explicit instructions on how to ship "refrigerated" products overnight. Basically I need to go buy a small styrofoam ice chest and some coolant pouches which you freeze then place in chest around the jam.

Thanks for the welcome!

[Lrimerman]

I would still be leary about sending it "canned" as Donna P states (sorry Donna). Generally the inversion method of canning is frowned upon as unsafe these days. The water bath method is the usual method now. However, if the recipe is not a "canned" recipe, there may be a reason why. To properly preserve something by canning, it needs to have a certain level of acidity or be canned in a pressure cooker canner.

I think I would go with FedEX suggestion to ship overnight in a cooler.

Lisa

[mom2garret]

Would you mind posting you jam receipe? I am planning on taking my 5 yr old picking and would like to make something different. TIA
Jodi

[Terrytx]

* Exported from MasterCook *

Wildflower Inn Blueberry Jam

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces/Condiments/Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups fresh or frozen, thawed wild blueberries
5 1/4 cups sugar
2/3 cup fresh orange juice (about 3 oranges)
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 (6 ounce) package liquid fruit pectin (such as Certo)

Place the blueberries in a large saucepan, and crush with a potato masher.
Add sugar, juices, and salt; stir well to combine. Let blueberry mixture
stand for 30 minutes.

Bring mixture to a boil over medium heat; cook 1 minute, stirring
constantly. Remove from heat, and add pectin, stirring until well
blended. Pour jam into jars or airtight containers. Cool completely;
cover and refrigerate for up to 4 weeks.

serving size: 2 tablespoons - 81 cal, 0.1g fat, 0.1g pro, 20.8g carb, 0.5g
fiber, 0mg chol, 0mg iron, 11mg sod, 2mg calc.

Source:
"Cooking Light-7/04"
Yield:
"7 cups"

[mom2garret]

Thanks TerryTX!!!
Jodi