Black Blue Jam Recipes

BLACK AND BLUE BERRIES

Steps:

• Put 1/2 cup each of the blackberries and blueberries in a saucepan and add the sugar, blackberry jam, honey, lemon zest, vanilla extract and 1/4 cup water. Bring to a boil and simmer for 5 minutes. Using a potato masher, mash the berries gently until they are good and broken up.
• Add the remaining 2 cups each blackberries and blueberries to a mixing bowl. Pour the warm berry mixture over the fresh berries and fold everything together with a spatula until well coated. Allow everything to cool 10 minutes or so before serving. Serve atop your favorite dessert.

BLACKBERRY JAM

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

BLACKCURRANT JAM

Steps:

• If you don't have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Leave to cool slightly.
• You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. Whether it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g of pulp, then tip back in the saucepan.
• Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don't own a thermometer, test for setting point by spooning a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam - if the surface wrinkles, it's ready. If not, return to the boil for 2 mins, then re-test.
• Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.

BLUEBERRY JAM

Steps:

• Thaw and drain blueberries.
• Crush blueberries one layer at a time.
• Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
• Stir in Fruit Jell pectin.
• Bring mixture to a boil, stirring constantly.
• Add sugar, stirring to dissolve.
• Return mixture to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Preserve It-.
• Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
• Wipe jar rim clean.
• Place lid on jar and tighten band, just until a point of resistance is met.
• Process 10 minutes in a boiling-water canner.
• Cool for 12 to 24 hours.
• Remove bands.
• Lids should be concave in middle.
• Yield: About 6 half pints.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

BLUEBERRY-BLACKBERRY JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
• Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove the pot from the heat. Stir in gin and toasted almonds.
• Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

BLACK & BLUE JAM

Steps:

• Prepare your jars, start your lids to simmering and bring your canning pot to a boil.
• In a large pot, combine blueberries, blackberries and sugar. Stir well, set the heat to medium and bring to a simmer. Pour in lemon juice and add lemon zest; stir well, increase the heat to high and bring to a boil.
• Reduce heat slightly and cook for 30 minutes or until it starts to thicken, stirring often.
• Add pectin, stir very well and bring the heat back to high; boil for 5 minutes or until thickened, stirring frequently. To know if it's ready, dip a metal spoon in an ice water bowl, dry it off and scoop up some jam. Let it cool off to room temperature. If it sets up, it's ready otherwise cook a little longer. Keep in mind that as the jam cools and sets up, it will get thicker.
• Remove from the heat, fill the prepared jars, wipe rims, apply lids and screw bands, and process in a boiling water bath for 10 minutes.
• Remove from water and allow jars to completely cool on a wire rack. Makes 7 jars of 250ml.

CANNED BLUEBERRY JAM

Steps:

• Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.