Blueberry Bourbon Jam Recipes

BOURBON BLUEBERRY JAM

Steps:

• Combine the blueberries and water in a non-reactive pot.
• Cook and stir the berries over medium high heat and slowly bring it to a boil. As the berries cook, crush them to release the juices.
• Add the sugar and lemon juice.
• Continue to cook and stir the mixture, until it begins to thicken.
• Stir in the bourbon.
• Continue to cook and stir the jam until it reaches the gel stage.
• Remove the jam from the heat and let it rest a few minutes, stirring periodically.
• Ladle the jam into hot jars, leaving 1/4 inch of headspace.
• Wipe the rims of the jars with a damp cloth that is dipped in white vinegar.
• Center lids on the jars, and place a ring on, finger tight.
• Place the jars in a hot water bath or steam canner.
• Process the jars for 10 minutes.
• Turn off the heat, remove the lid of the canner and let the jars rest for 5 minutes.
• Remove the jars to a lined, draft-free surface.
• Let the jars sit overnight, or up to 24 hours.
• Remove the rings, test the seals, and label your jars.
• Store the unopened jars in your pantry.
• Enjoy!

BLUEBERRY BOURBON JAM RECIPE

Steps:

• In a water bath canning pot with a rack, sterilize canning jars by bringing them up to a simmer in the water. In a small pot, sterilize lids and rings by bringing those up to a simmer as well. (you can add everything to one pot, but you'll need to go fishing for the lids and rings)
• In a 12 quart pot, add crushed blueberries and pectin. Stir to combine.
• Add lemon juice, vanilla beans and bourbon. Bring mixture to a rolling boil over medium high heat, stirring frequently.
• Remove jars, lids and rings from water, set aside.
• Once blueberry mixture is boiling, add in sugar all at once and bring jam mixture back up to a full rolling boil, while stirring constantly. (Meaning, you can't stir the bubbles down). Boil hard for one minute.
• Remove jam from heat and ladle into warm sterilized jars, leaving 1/4" space.
• Wipe the rims with a damp paper towel to make sure they are clean.
• Top jars with lids and screw on bands to fingertip tight. (Do not over tighten)
• Carefully lower into water bath canner and process in boiling water for 10 minutes.
• Set jars on the counter and wait for the lovely "ping" to let you know they have sealed.

BLUEBERRY-LIME JAM

Steps:

• Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
• Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.

BLUEBERRY BOURBON SMASH RECIPE BY TASTY

Steps:

• In a small saucepan over medium heat, combine the brown sugar and water. Bring to a boil, stirring to dissolve the sugar completely.
• Add the blueberries to the pot and boil until the berries begin to burst, about 15 minutes. Remove from heat and cool for 5-10 minutes.
• Transfer the mixture to a blender and blend until smooth.
• Strain the syrup through a fine-mesh sieve or cheesecloth. Store in an airtight container in the refrigerator for up to 1 month.
• In a cocktail shaker filled with ice, combine the bourbon, lemon juice, and simple syrup. Shake vigorously for 20 seconds.
• Strain into a glass filled with ice and top with ginger beer.
• Garnish with lemon wedge.
• Enjoy!

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.

OLD-FASHIONED BLUEBERRY JAM

Steps:

• In a Dutch oven, bring blueberries and water to a boil; mash and stir for 5 minutes. Add sugar and honey; boil gently, uncovered, over medium heat for 30 minutes, stirring frequently. , To test for doneness: Remove from heat; spoon about 1 tablespoon of hot jam onto a chilled plate and set plate in freezer until the jam has cooled to room temperature, 1-2 minutes. When the cooled jam holds its shape when mounded with a spoon, the jam has reached its desired thickness. If necessary, return to heat and repeat test after additional cooking. , Skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. of headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in boiling-water canner.

FRIED BRIE STICKS WITH BLUEBERRY BOURBON JAM RECIPE BY TASTY

Steps:

• Make the blueberry maple bourbon sauce: In a small saucepan, stir together the blueberry jam, maple syrup, and water. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Add the bourbon and continue simmering for 1-2 minutes, until the alcohol cooks off. Remove the pot from heat and stir in the vanilla, salt, and pepper. Set aside until ready to serve. If making ahead of time, cover and refrigerate for up to 1 month. Re-warm before serving.
• Make the Brie sticks: Line a baking sheet with parchment paper.
• Cut each Brie wheel into ½-inch-wide sticks. Transfer to the prepared baking sheet and refrigerate while you prepare the breading station.
• Add the butter crackers to a food processor and process into fine, uniform crumbs. Transfer to a wide, shallow bowl.
• Add the eggs and flour to 2 separate wide, shallow bowls.
• Dredge each Brie stick in the flour to coat completely. Coat in the egg, ensuring there are no visible dry spots, then roll in the cracker crumbs to coat. Dip again in the eggs and cracker crumbs. Freeze the Brie sticks for at least 30 minutes, up to overnight.
• Heat the vegetable oil in a wide, shallow pan over medium heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.
• Working in batches to avoid overcrowding the pan, fry the Brie sticks in the hot oil until golden brown, 1-2 minutes. Transfer to the wire rack and immediately sprinkle with salt.
• Serve the Brie sticks hot with the warm blueberry maple bourbon sauce and bacon jam alongside for dipping.
• Enjoy!

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 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.

BLUEBERRY JAM

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.