BLUEBERRY/CHERRY JAM
This recipe is changed from Certo Pectin Crystals. Directions assume you know about canning. Times are estimates.
Provided by tasb395
Categories Lunch/Snacks
Time 1h
Yield 6 1/2 pints
Number Of Ingredients 5
Steps:
- Measure fruit whole, I used my processor and pulsed until finely chopped, measure 4 cups of finely chopped fruit.
- In large saucepan stir together prepared fruit, lemon juice and Certo Pectin Crystals.
- Bring to a boil over high heat.
- Add all sugar.
- Return to a hard boil for 1 minute.
- Remove from heat. Stir and skim for 5 minutes, to prevent floating fruit. Pout into hot sterilized jars to 1/4 inch from rim, Cover with lids and screw rings on tightly.
- Process in a boiling water bath for 10 minutes (adjust processing time for about sea level).
- Note: I ended up with about 6 3/4 half pint jars of jam. I always so up an extra jar and a couple extra lids when preparing them.
- Cooked jams may be stored on shelf unopened for up to 1 year.
- It's important to use sterilized jars, lids and utensils when preparing cooked jams.
- Jars can be sterilized in the oven at 225F for 10 minutes and should be kept warm until filling time.
- Lids should be placed in boiled water and kept warm until ready to use.
Nutrition Facts : Calories 735, Fat 0.4, SaturatedFat 0.1, Sodium 2.7, Carbohydrate 189.6, Fiber 3.5, Sugar 182.9, Protein 1.3
BLUEBERRY CHERRY LIME JAM (BREAD MACHINE)
What do you do with a boring day, 3 partial pints of blueberries, and too many cherries? You make jam! It started as most of my recipes do, with a whim. I realized I didn't have enough blueberries for blueberry jam. I had raspberries and blackberries, but I didn't want to put berries that would hide the blueberry taste. Ah HA! I had cherries! I hate pitting cherries, but for this recipe it's worth it. If you don't have a bread machine, no worries! Just use the timing found in other jam recipes that call for pectin.
Provided by MsTeechur
Categories Berries
Time 1h40m
Yield 4 1/2 cups, 46 serving(s)
Number Of Ingredients 6
Steps:
- Wash your berries and pit your cherries! Hey, that rhymes!
- I use organic dried cane sugar or sucanat for my sweetener, but regular sugar will do fine too.
- Wash your lime and roll it under your hand on the counter top to help it release more juice. You can also put it in the microwave for about 30 seconds or so, then roll it.
- Juice the lime. Sure you can use juice from a bottle, but fresh makes a difference. Plus you get real lime zest. Lime zest is hard to find in the spice section, at least around here.
- Zest the lime until you get at least a teaspoon. I also added a few thin strips of lime peel (try not to get much pith -the white part-) because I love candied citrus peel.
- Put into your pan in order, sugar, pectin, berries, then lime. The breadmaker commandments say it matters. I didn't do it that way because I am a rebel and it turned out fine.
- Put your bowl into the breadmaker. Turn it to the jam setting. Let her rip! Check it at about 5 minutes in then maybe 5 minutes later, just to make sure nothing is sticking to the side. Other than that, it's like magic and does it without your input.
- Go for a run, watch an episode of your favorite TV drama, or chill for about 90 minutes.
- When your jam is done, open the bread machine and let it cool for quite awhile because hot fruit burns are NASTY!
Nutrition Facts : Calories 34.5, Fat 0.1, Sodium 0.2, Carbohydrate 8.9, Fiber 0.5, Sugar 8, Protein 0.2
BLUEBERRY LIME JAM (BREAD MACHINE)
Make and share this Blueberry Lime Jam (Bread Machine) recipe from Food.com.
Provided by duonyte
Categories Berries
Time 1h40m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in medium bowl and stir to combine. Transfer to bread machine pan fitted with the kneading paddle. Set on Jam cycle and start.
- Scrape the sides of the pan 5 and 10 minutes into the cycle.
- Transfer the jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.
Nutrition Facts : Calories 35.7, Fat 0.1, Sodium 2.4, Carbohydrate 9.3, Fiber 0.5, Sugar 7.4, Protein 0.1
BLUEBERRY-LIME JAM
There is a wonderful chain of shops in France, La Chambre Aux Confitures, that is well known for their unique flavor combinations, like peach-lemongrass, strawberry-verbena, and raspberry-geranium, just to name a few. I was inspired by this shop to blend sweet blueberries and tart lime for a new twist on classic blueberry jam.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 2 1/2 cups of jam
Number Of Ingredients 4
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.
CHERRY BOUNCE JAM (BREAD MACHINE)
Posted in response to request for bread machine jam cycle recipes. From Cuisinart. I have not tried this.
Provided by duonyte
Categories Cherries
Time 1h30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Place all ingredients in a medium bowl and stir to combine. Transfer to bread pan fitted with the kneading paddle. Place the bread pan in the machine, select the Jam cycle, and start.
- Scrape down the sides of the pan 5 and 10 minutes into the cycle.
- Transfer jam into clean jars. Let cool, then cover and refrigerate. Keeps regrigerated 4 to 6 weeks.
Nutrition Facts : Calories 356.6, Fat 0.4, SaturatedFat 0.1, Sodium 36, Carbohydrate 93.2, Fiber 5, Sugar 73.6, Protein 1.9
BLUEBERRY LIME JAM IN BREAD MACHINE
Like Blueberries and Lemon, the lime makes this refreshing. When blueberries are on sale, instead of canning only pie filling, why not make some jam? Great for desserts, breads, on top of ice cream!
Provided by Barbara Kavorkian @BKavorkian
Categories Fruit Breakfast
Number Of Ingredients 5
Steps:
- Place all ingredients in medium bowl and stir together. Transfer to a bread machine pan with kneading paddle. Set on Jam cycle and start according to machine.
- Scrape the sides of pan 5 to 10 minutes into the cycle. Do this about two times to make sure ingredients are blended. Continue 5-6 minutes and select Start/Stop button. Scrap down mixture and hit Bake cycle. Hit start and let it run until display says 0:00. Press Start/Stop.
- With oven mits, transfer to clean jars using wide mouth funnel or 1/4 c measuring cup. Let cool then cover and refrigerate up to 4-6 weeks or can jars in a water bath and store once cool (overnight).
- Notes: This will cook approx 5 minutes past what your "bake" cycle is on your machine.
- For those without booklet or not sure of time, this came from my booklet for my Sunbeam Bread Maker. Select Basic setting. Press the Start, Stop button and allow to mix for 5-6 minutes, scraping down the sides of the pan. Press the Start Stop button again to cancel. Select Bake setting and press Start Stop. I have used Basic on this. Let cycle continue until it signals and displays 0:00, then press Start Stop. Using hot pads, remove the pan and pour jam into containers, cover and refrigerate to set. Makes 3 cups. (I just use my own way of canning with a hot water bath, but if seals are new, you can do it this way and just invert the jars when lids are placed on and screwed on (not super tight).
CHERRY-LIME JAM RECIPE
Sweet cherries and tart lime are a mouth-watering combination.
Provided by Renee Pottle
Categories Jam and Preserves
Time 55m
Yield 5 half-pints
Number Of Ingredients 4
Steps:
- Add the cherries, sugar, lime juice and water to a large Dutch oven.
- Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
- Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 35 minutes.
- Add the lime zest, stirring to evenly distribute throughout the jam.
- Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
- Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
- Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
- Process the jars in a water bath canner for 15 minutes. Remove and let cool completely
BLUEBERRY LIME JAM
Make and share this Blueberry Lime Jam recipe from Food.com.
Provided by Sharon123
Categories Lime
Time 40m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Crush blueberries one layer at a time.
- Combine crushed blueberries and pectin in a large saucepot.
- Bring to a boil, stirring frequently.
- Add sugar, stirring until dissolved.
- Stir in grated lime peel and lime juice.
- Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- remove from heat.
- Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 6 half-pints.
Nutrition Facts : Calories 738.7, Fat 0.4, Sodium 19.7, Carbohydrate 191.4, Fiber 3.4, Sugar 177.6, Protein 0.9
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