Video Chat on Canning Blueberry Jam Right now you can still eat berries straight off the bush, but come winter, a warm piece of toast topped with a sweet blueberry jam may just hit the spot. Elliott Papineau Mr. West's recipe called for gin as an ingredient in the jam, which Mr. Papineau used in his batch. Julia Moskin, a Dining reporter for The Times; Kevin West, the author of the new cookbook "Saving the Season"; and two home cooks discussed a recipe for blueberry jam with lime, and the basics of how to can your food, in a Recipe Lab video chat today at 2 p.m. You can watch the chat right here on this page at that time, or anytime after. We also had Melissa Clark, the author of The Times's column A Good Appetite, on hand to share her experience making the recipe and with canning in general. Ms. Clark typically makes jam at least two or three times a year but only recently returned to canning, rather than just storing her preserves in the refrigerator. Did you try your hand at the recipe? How did you fare? Feel free to post a comment below. The two home cooks we selected to join us are: Elliott Papineau, 28, Glen Ellyn, Ill. Mr. Papineau started canning about three years ago using fruits and vegetables grown on his parents" farm nearby. His most recent canning efforts include cucumbers, tomatoes, carrots and other vegetables - enough to last through winter and spring. Emma Gardner, 24, Oxford, England Ms. Gardner has experimented with making jams, jellies and marmalades, but she has never canned them using a hot water bath. She has been writing about her cooking experiences on her blog, Poires au Chocolat, which she started in 2009.