Blueberry Jam Jams – Traditional Newfoundland

Cookie Dough:

1. In a large bowl, add butter, brown sugar, mix together until creamy then add your spices, baking soda and molasses continue mixing.

2. Then crack your egg in a little cup and mix, then add to your mixture.

3. Shift your flour in the mixture, continue mixing with a wooden spoon or fork until all blended then finish by mixing with your hand until it forms into a ball.

4. When dough have formed into a ball, place on the counter top with some flour so it's not sticky, then take off 1 inch pieces to make little cookie balls.
5. Place each one on a cookies sheet with parchment paper on sheet to stop your cookies from burning.
6. Continue layering each ball on the cookie sheet about 1 1/2 inches apart so they don't touch while baking.

Preheat oven to 350° and set timer for 10 to 12 minutes, then when baked remove from oven let cool for 10 minutes before removing them from cookie sheet.

Makes about 30 cookies that's 15 jam jams.

Jam Jams:

1. After cookies have cooled, place them on a plate upside down.

2. Take one cookie and scoop 1 tsp of blueberry jam, then place the other cookie on top. Continue doing this until all cookies are used.
3. If you only like to bake half of your dough you can place the other half in a freezer bag and freeze them to use another time.

Blueberry Jam:

1. In a medium saucepan, add blueberries, lemon juice and zest, let berries start to boil on a low heat, then add sugar stir until all dissolved.

2. Start mashing your blueberries to help brake them down. Continue cooking on a medium heat until your berries start to condense and thicken.
3. Depending on how thick you like your jam, you can add certo or pectin this is optional.

4. Pre soak your mason jars and lids in hot water for about 10 minutes, remove from water let drip dry on a cloth.

5. When your jam have cooked for about half hour remove from heat and start scooping hot jam into mason jars, clean tops of mason jars to remove any blueberries and place lids and caps on each one then tighten.

6.Date and label each bottle, Let cool for 6 hours or over night at room temperature then store in a cool place or in your fridge, when you are ready to reopen your mason jars then keep in your refrigerator until all used.

7. This mixture makes 3 cups of jam or 4 small mason jars, if you would only like to have the jelly part of your jam just strain your mixture through a strainer pressing down on your berries to get all the juice.

8. Then pour in each mason jar and continue the steps I have above.

9. Reopen your blueberry jam after cooled and follow the steps from above to make Jam Jams.

Please note: When using frozen blueberries let them thaw first before boiling them, this will help with trying to condense the jam.