EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
BLUEBERRY GINGER JAM
Provided by Joan Nathan
Categories condiments, dips and spreads
Time 35m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine all ingredients.
- Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 0 grams, Carbohydrate 73 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 65 grams
BLUEBERRY JAM
Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time
Provided by Esther Clark
Categories Condiment
Time 45m
Yield Makes 2 x 500ml jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein
BLUEBERRY-BLACKBERRY JAM
This is a jam for late summer with blueberries, blackberries and, as a special addition, a little bit of gin and slivered almonds. Toasting the almonds is optional, but it's worth the extra step, as it adds flavor.
Provided by mutti-am-herd
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT25m
Yield 128
Number Of Ingredients 7
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.
Nutrition Facts : Calories 46.5 calories, Carbohydrate 11.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 11.3 g
LUSCIOUS BLUEBERRY JAM
This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 8 cups.
Number Of Ingredients 4
Steps:
- Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY JAM
We offer five variations here, but let your imagination be your guide in selecting the fruit-we're partial to blueberry jam.
Provided by Martha Stewart
Yield Makes about 5 8-ounce jars
Number Of Ingredients 4
Steps:
- Crush the blueberries in a large kettle.
- Place over high heat and add pectin and lemon juice. Bring to a boil, stirring constantly. Stir in the sugar, bring back to a boil, and let boil for 1 minute.
- Remove kettle from heat. Skim off and discard any foam. Carefully ladle jam into hot, sterilized jars, leaving 1/4 inch head space. Wipe excess jam from inside and outside rims, then seal.
CINNAMON BLUEBERRY JAM
Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl-all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. -Barbara Burns, Phillipsburg, New Jersey
Provided by Taste of Home
Time 25m
Yield 4 half-pints.
Number Of Ingredients 6
Steps:
- Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot 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.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY CHARDONNAY JAM
Make and share this Blueberry Chardonnay Jam recipe from Food.com.
Provided by Spencer 2
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put berries in 6 quart heavy pot. Coarsely crush berries. Stir in all ingredients except sugar.
- Bring to full rolling boil over high heat, stirring constantly. Add sugar.
- Return to full rolling boil for 1 minute, stirring constantly.
- Remove from heat, skim off foam with metal spoon.
- Ladle hot jam into hot, sterilized 1/2 pint canning jars, leaving 1/4 headroom. Wipe jar rims. Add lids.Process in boiling water canner for 5 minutes. Start timing when water returns to boil.
Nutrition Facts : Calories 888.7, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.1, Sodium 40.6, Carbohydrate 210.9, Fiber 3.7, Sugar 196.1, Protein 1
More about "blueberry chardonnay jam recipes"
BLUEBERRY CHARDONNAY JAM - MIDWEST LIVING
From midwestliving.com
5/5 (1)Total Time 50 minsServings 8Calories 41 per serving
- Place berries in a 6-quart heavy pot. Coarsely crush berries with a potato masher to yield 3 cups. Stir in Chardonnay, pectin, lemon juice and butter. Bring to a full rolling boil over high heat; stirring constantly. Add sugar. Return to a full rolling boil and boil for 1 minute, stirring constantly or until jam sheets off a metal spoon.* Remove from heat; skim off foam with a metal spoon.
- Ladle hot jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks until set.
OREGON EARLIBLUE BLUEBERRY + CHARDONNAY JAM RECIPE
From laurelridgewinery.com
Location 13301 NE Kuehne Rd, Carlton, 97111, ORPhone (503) 852-7050
BLUEBERRY BOURBON JAM RECIPE - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
TRADITIONAL NEWFOUNDLAND BLUEBERRY JAM - BONITA'S KITCHEN
From bonitaskitchen.com
BLUE RIBBON COUNTRY CANNING: BLUEBERRY JAM RECIPE
From organicauthority.com
HOMEMADE BLUEBERRY JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE VERY BEST BLUEBERRY JAM RECIPE - THE SUBURBAN …
From thesuburbansoapbox.com
CANNING BLUEBERRY JAM RECIPE - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
CRANBERRY BLUEBERRY JAM – FOOD IN JARS
From foodinjars.com
QUICK BLUEBERRY JAM RECIPE - TODAY.COM
From today.com
BLUEBERRY WINE JAM - BACKWOODS HOME MAGAZINE
From backwoodshome.com
Estimated Reading Time 1 min
BOURBON BLUEBERRY JAM (WITH CANNING VIDEO) - A GOOD LIFE FARM
From cosmopolitancornbread.com
GUEST RECIPE: HONEY SWEETENED BLUEBERRY JAM FROM FOOD IN JARS
From 100daysofrealfood.com
EASY BLUEBERRY JAM (SMALL BATCH, NO ADDED PECTIN - FUSS FREE …
From fussfreeflavours.com
84 BEST BLUEBERRY JAM - RECIPES WITH STYLE IDEAS | BLUEBERRY JAM ...
From pinterest.ca
THE BEST BLUEBERRY JAM RECIPE - URBAINE CITY
From urbainecity.com
UNUSUAL JAM RECIPES - THE DOMESTIC WILDFLOWER
From thedomesticwildflower.com
BLUEBERRY-CORIANDER JAM RECIPE | FOOD & WINE
From foodandwine.com
OREGON EARLIBLUE BLUEBERRY + CHARDONNAY JAM RECIPE
From pinterest.com
BALL BLUEBERRY JAM RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST BLUEBERRY WINE RECIPE FOR BEGINNERS - HOMEBREW …
From homebrewacademy.com
BLUEBERRY JAM RECIPE WITHOUT PECTIN - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
BLUEBERRY JELLY-TRADITIONAL NEWFOUNDLAND - BONITA'S KITCHEN
From bonitaskitchen.com
HOMEMADE BLUEBERRY JAM
From blueberry.org
BLUEBERRY JAM - THE SEASONED MOM
From theseasonedmom.com
THE BEST BLUEBERRY FREEZER JAM – LOW SUGAR & NO PECTIN
From farmhouseharvest.net
BEST COOKING BUTTER RECIPES: BLUEBERRY CHARDONNAY JAM
From worldbestbutterrecipe.blogspot.com
SWEET AND SAVORY JAM RECIPES YOU NEED TO MASTER | FOOD & WINE
From foodandwine.com
THE BEST BLUEBERRY JAM FROM FROZEN BLUEBERRIES
From thenewlighterlife.com
BLUEBERRY MOJITO JAM - COMPLETELY DELICIOUS
From completelydelicious.com
BLUEBERRY LIME JAM RECIPE FOR CANNING - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
BLUEBERRY CHARDONNAY JAM | RECIPE | BLUEBERRY RECIPES, JAM …
From pinterest.co.uk
ALL RECIPES FOR YOU: BLUEBERRY CHARDONNAY JAM
From allrecipes103.blogspot.com
BLUEBERRY BOURBON JAM RECIPE - HEALTHIEST FOOD RECIPES
From healthiestfoodrecipes.com
SAVORY BLUEBERRY AND CARAMELIZED RED ONION JAM - PINCH ME, I'M …
From pinchmeimeating.com
BLUEBERRY MERLOT JAM - PARSLEY THYME & LIMONCELLO
From parsleythymelimoncello.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love