BLUEBERRY JAM
Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!
Provided by Rita1652
Categories Lemon
Time 50m
Yield 6 half pints
Number Of Ingredients 4
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
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
CANNED BLUEBERRY JAM
Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! -Marisa McClellan, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 9 half-pints.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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
OLD-FASHIONED BLUEBERRY JAM
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
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 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.
BLUEBERRY-THYME JAM
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
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
BLUEBERRY JAM - HALF RECIPE
When you only want to make a half recipe. This recipes uses only half of a 1.75 oz. packet of dry pectin.
Provided by Kathy228
Categories Berries
Time 15m
Yield 3 half pints
Number Of Ingredients 5
Steps:
- Place crushed blueberries in a medium-sized pot.
- Add lemon juice and water and mix gently.
- Stir-in only HALF packet of the pectin. Save the other half for another half recipe.
- Bring to a boil and boil for one minute.
- Add the sugar.
- Bring again to a boil and boil hard for one minute.
- Remove from heat and skim any foam.
- Ladle into half pint jars.
- Adjust caps and process 8 minutes.
Nutrition Facts : Calories 315, Fat 0.3, Sodium 1.8, Carbohydrate 81.2, Fiber 2.4, Sugar 76.5, Protein 0.7
More about "blueberry jam half recipes"
BLUEBERRY JAM RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
5/5 (4)Total Time 2 hrsCategory Canning
HOMEMADE BLUEBERRY JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (176)Total Time 1 hrCategory Dessert, Brunch, Breakfast, Jam / JellyCalories 116 per serving
10 BEST BLUEBERRY JAM DESSERT RECIPES | YUMMLY
From yummly.com
TRADITIONAL NEWFOUNDLAND BLUEBERRY JAM - BONITA'S KITCHEN
From bonitaskitchen.com
BLUE RIBBON COUNTRY CANNING: BLUEBERRY JAM RECIPE
From organicauthority.com
HOMEMADE BLUEBERRY JAM
From blueberry.org
HOMEMADE 2 INGREDIENT BLUEBERRY JAM - TRUE AIM
From trueaimeducation.com
EASY BLUEBERRY JAM - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
HOW TO MAKE STRAWBERRY BLUEBERRY JAM RECIPE - FLOUR …
From flouronmyface.com
THE VERY BEST BLUEBERRY JAM RECIPE - THE SUBURBAN …
From thesuburbansoapbox.com
SMALL BATCH BLUEBERRY JAM - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
BLUEBERRY JAM - THE BAKE SCHOOL
From bakeschool.com
BLUEBERRY RHUBARB JAM - SUSTAINABLE COOKS
From sustainablecooks.com
BREAD MACHINE BLUEBERRY JAM - THE WINE LOVER'S KITCHEN
From thewineloverskitchen.com
BLUEBERRY JAM RECIPE, THREE WAYS: GINGER, LEMON BALM, OR BASIL.
From rachelwolfclean.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? JAM AND …
From nchfp.uga.edu
BLUEBERRY JAM WITH TRUVíA® BAKING BLEND - CANADIAN ENGLISH
From truvia.ca
EASY BLUEBERRY JAM RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BLUEBERRY JAM CAKE BARS RECIPE | EASY BREAKFAST OR DESSERT BARS
From lifeloveandsugar.com
BLUEBERRY JAM - 40 APRONS
From 40aprons.com
SMALL BATCH BLUEBERRY JAM RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SPICED BLUEBERRY JAM - RECIPE - FINECOOKING
From finecooking.com
BLUEBERRY JAM - THE SEASONED MOM
From theseasonedmom.com
HOMEMADE BLUEBERRY JAM RECIPE - BLUEBERRY HILL FARM
From blueberryhillfarm.net
TRADITIONAL NEWFOUNDLAND BLUEBERRY JAM JAMS - BONITA'S KITCHEN
From bonitaskitchen.com
BLUEBERRY JAM CANNING RECIPE | CONFESSIONS OF AN OVERWORKED MOM
From confessionsofanover-workedmom.com
BLUEBERRY BOURBON JAM RECIPE - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
EASY BLUEBERRY JAM (SMALL BATCH, NO ADDED PECTIN - FUSS FREE …
From fussfreeflavours.com
3-INGREDIENT BLUEBERRY JAM | A DAY IN THE KITCHEN
From adayinthekitchen.com
HOMEMADE BLUEBERRY JAM - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
LEMON BLUEBERRY JAM - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
BLUEBERRY JAM RECIPE - EASY AND ONLY NEEDS 1 PINT OF BLUEBERRIES
From brooklynfarmgirl.com
BERRY JAM WITH THE MAKERS OF BALL® HOME CANNING PRODUCTS
From foodinjars.com
BLUEBERRY JAM (WITHOUT PECTIN) - ERREN'S KITCHEN
From errenskitchen.com
BLUEBERRY JAM RECIPE WITHOUT PECTIN - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
LOW SUGAR BLUEBERRY JAM | FOODLOVE.COM
From foodlove.com
BLUEBERRY JAM HALF RECIPE - WEBETUTORIAL
From webetutorial.com
BLACKBERRY JAM {WITH OR WITHOUT PECTIN} - THE SEASONED MOM
From theseasonedmom.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