Blueberry Honey Jam Recipes

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HONEY SWEETENED BLUEBERRY JAM



Honey Sweetened Blueberry Jam image

Marisa McClellan of Food in Jars shows us just how simple it is to make a small batch of her delicious Honey Sweetened Blueberry Jam. This recipe is great for beginners or those who don't want to can a large batch.

Provided by Marisa McClellan

Categories     Sides

Time 10m

Number Of Ingredients 3

1 quart blueberries (approximately 1 1/2 pounds)
2/3 cup honey
1/2 lemon (juiced)

Steps:

  • Pour the berries into a low, wide, non-reactive pan and mash.
  • Add the honey and lemon juice and stir to combine. Let the mixture sit until the honey begins to dissolve.
  • Place the pan on the stove and bring to a boil. Cook, stirring regularly, for 10 to 12 minutes, until the jam thickens.
  • To make the jam shelf stable, pour it into clean, hot jars. Apply lids and rings and process in a boiling water bath canner for ten minutes.
  • When time is up, remove jars from the canner and place them on a folded kitchen towel and let them cool.
  • When the jars are room temperature, check the seals. If the lids have gone concave and don't wiggle at all, they are sealed.
  • Any unsealed jars should be refrigerated and used within a few weeks.
  • If you don't want to process the jam, just pour it into a jar, let it cool, and put it in the refrigerator.

Nutrition Facts : Calories 621 kcal, Carbohydrate 164 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 12 g, Sugar 141 g, ServingSize 1 serving

HONEY BLUEBERRY COBBLER JAM



Honey Blueberry Cobbler Jam image

I work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. -Krystal Wertman, Humble, Texas

Provided by Taste of Home

Time 20m

Yield 5 cups.

Number Of Ingredients 7

5 cups fresh or frozen blueberries, thawed
1 cup apple juice
1 package (1-3/4 ounces) pectin for lower sugar recipes
1 cup honey
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly., Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in honey, nutmeg and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving., Freeze option: Freeze up to 12 months. To use, thaw in the refrigerator overnight before serving.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

BLUEBERRY HONEY JAM



Blueberry Honey Jam image

Honey adds a slightly different flavour to this beautiful and easy jam. Fresh or frozen berries may be used. Adapted from Topp and Howard.

Provided by Cookin-jo

Categories     Berries

Time 25m

Yield 4 half pints, 4 serving(s)

Number Of Ingredients 5

2 1/2 cups blueberries, coarsely chopped (fresh or frozen)
2 1/2 cups sugar
1 cup liquid honey
1 tablespoon lemon juice
85 ml liquid fruit pectin (2 7/8 ounces approximately)

Steps:

  • Place blueberries, sugar, honey and lemon juice into a non-reactive saucepan and bring to a boil, stirring.
  • Boil hard for 2 minutes, stirring constantly.
  • Take off the heat, stir in the pectin and ladle into hot sterilized jars.
  • Seal and process in a hot water bath for 10 minutes.
  • Place hot jars on a towel on your counter and let cool overnight. Check seals.

Nutrition Facts : Calories 795, Fat 0.3, Sodium 5.6, Carbohydrate 208.5, Fiber 2.4, Sugar 203.7, Protein 0.9

SPICED BLUEBERRY HONEY JAM



Spiced Blueberry Honey Jam image

Make and share this Spiced Blueberry Honey Jam recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 40m

Yield 4 cups

Number Of Ingredients 6

2 1/2 cups blueberries
2 1/2 cups sugar
1 cup honey
1 tablespoon lemon juice
1/2 teaspoon ground nutmeg
1 (1 ounce) envelope liquid fruit pectin

Steps:

  • Place blueberries, sugar, honey, lemon juice and nutmeg in a large saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly.
  • Remove from heat and stir in pectin. Ladle into jars and process 10 minutes in water bath.

Nutrition Facts : Calories 797.2, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 208.8, Fiber 2.6, Sugar 203.7, Protein 1

EASY SMALL-BATCH BLUEBERRY JAM



Easy Small-Batch Blueberry Jam image

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

4 cups fresh blueberries
1 cup white sugar
1 tablespoon fresh lemon juice
1 pinch ground cinnamon

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

OLD-FASHIONED BLUEBERRY JAM



Old-Fashioned Blueberry Jam image

This is such an easy jelly and comes together very quickly. It also makes a great gift for friends and family!-Kay Laney, North Liberty, Indiana

Provided by Taste of Home

Time 1h

Yield 4 half-pints.

Number Of Ingredients 4

5 cups fresh or frozen blueberries
1/4 cup water
3 cups sugar
1 cup clover honey

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.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

BLUEBERRY-THYME JAM



Blueberry-Thyme Jam image

Blueberry jam was the first thing I ever canned, and it remains a beloved preserve. This version includes some fresh thyme, a twist that works just as well on a cheese board as on a PB&J.

Provided by Marisa McClellan

Time 1h5m

Yield 24

Number Of Ingredients 5

3 pounds fresh blueberries, crushed
1 lemon, zested and juiced
4 cups white sugar
3 tablespoons fruit pectin (such as Sure-Jell®)
1 teaspoon fresh thyme leaves

Steps:

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Tumble blueberries and lemon zest and juice into a wide, nonreactive 8-quart pot. Whisk together sugar and pectin in a small bowl, then stir into pot until combined.
  • Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least 1/3, 20 to 25 minutes. Stir in thyme after 18 minutes of cooking. Remove pot from heat and check for set.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 41.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 39 g

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