Blueberry Jam Recipes

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LUSCIOUS BLUEBERRY JAM



Luscious Blueberry Jam image

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

8 cups fresh blueberries
2 tablespoons lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

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



Blueberry Jam image

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

2 pints frozen blueberries
2 tablespoons lemon juice
1 (3 ounce) envelope 100% fruit pectin (Ball brand recommended)
5 1/4 cups sugar

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.

FRESH BLUEBERRY RHUBARB JAM



Fresh Blueberry Rhubarb Jam image

Provided by Ina Garten

Categories     condiment

Time 1h45m

Yield 4 cups

Number Of Ingredients 6

2 1/2 cups sugar
3 tablespoons cassis liqueur, such as Mathilde
5 cups (1-inch-diced) fresh rhubarb (about 1 1/2 pounds)
1 1/2 cups fresh blueberries
1/2 Granny Smith apple, peeled, cored, and small-diced
1 tablespoon grated lemon zest (2 lemons)

Steps:

  • Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.

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

BLUEBERRY JAM



Blueberry Jam image

This traditional blueberry jam recipe would be just as delicious atop our Simple Crepes, as spread over a crisp piece of toast.

Provided by Martha Stewart

Categories     Food & Cooking     Kid-Friendly Recipes

Yield MAKES ABOUT 3 CUPS

Number Of Ingredients 2

4 cups blueberries
3 1/2 cups sugar

Steps:

  • Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan.
  • Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.
  • Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
  • Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.

CANNED BLUEBERRY JAM



Canned Blueberry Jam image

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

8 cups fresh blueberries
6 cups sugar
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon zest
1/2 teaspoon ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin

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



Blueberry jam image

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

800g blueberries , washed
500g granulated sugar
1 vanilla pod , split lengthways
1 large lemon , juiced

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 JAM WITH LIME



Blueberry Jam With Lime image

The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes. The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else. Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries.

Provided by Julia Moskin

Categories     condiments, project

Time 2h

Yield 2 pints

Number Of Ingredients 5

3 pounds blueberries, stemmed and rinsed
3 cups sugar
1 tablespoon freshly squeezed lemon juice
1 3-inch cinnamon stick
Juice and zest of 1 lime

Steps:

  • Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
  • Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
  • In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
  • Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
  • Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
  • Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
  • Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
  • The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening. Info Box

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 0 grams, Carbohydrate 101 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 92 grams

GOOSEBERRY-BLUEBERRY JAM



Gooseberry-Blueberry Jam image

Tart-sweet blueberries, as it turns out, are the perfect complement to gooseberries. And because gooseberries are naturally high in pectin, you can leave your box of the stuff in the cupboard. It thickens up beautifully on its own.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 6

1 pint 2 cups red gooseberries
1 pint 2 cups blueberries
2 cups sugar
1 tablespoon lemon juice
3 tablespoons water
1/8 teaspoon ground nutmeg (optional)

Steps:

  • Pick through and rinse gooseberries and blueberries, removing stems and leaves and discarding any bad berries.
  • Add the lemon juice and water to a medium saucepan.
  • Over medium heat, slowly add the sugar to the lemon and water, whisking as you go, until the sugar-water mixture is smooth. If necessary, you can add a bit more water.
  • Heat on medium until the sugar dissolves and the mixture is clear. Just don't keep heating it, because you'll end up with caramel - in this case, not good! And yes, I've done it.
  • Add the gooseberries, and cook (keeping the heat at medium) for about 3 minutes.
  • Stir in the blueberries (and the nutmeg, if using).
  • Bring the mixture to a boil, and allow to boil for about 5 - 10 minutes until thickened.Tip: How do you tell it's the right consistency? Do the spoon text. Dip a cold metal spoon into the mixture, and pull it out sideways. If the mixture drips off in one stream, it's not ready. When the mixture drips off in two drips, it's close. Then the two drips begin to form a sheet, it's ready! Keep in mind it'll keep thickening up after it cools.
  • Allow to cool a bit, then pour into jars. Store in an airtight container in the refrigerator.

BLUEBERRY FREEZER JAM



Blueberry Freezer Jam image

A quick and easy way to enjoy your favorite fruit freezer jam.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT10m

Yield 50

Number Of Ingredients 4

4 cups white sugar
2 cups crushed blueberries
2 tablespoons lemon juice
1 (2 ounce) package powdered fruit pectin

Steps:

  • Stir sugar and blueberries together in a bowl; let stand for 10 minutes, stirring occasionally.
  • Stir lemon juice and pectin together in a separate small bowl; add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set.
  • Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in refrigerator.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.9 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 16.6 g

BLUEBERRY-LIME JAM



Blueberry-Lime Jam image

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

2 pounds blueberries, stems discarded
1 cup sugar
4 teaspoons grated lime zest, plus 1/4 cup fresh lime juice (from 2 to 3 limes)
Pinch of salt

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 JAM



Blueberry Jam image

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

Provided by Diana Adcock

Categories     Berries

Time 15m

Yield 7 Pints

Number Of Ingredients 4

4 1/2 cups crushed blueberries
2 teaspoons fresh lemon juice
7 cups sugar
2 packages liquid pectin

Steps:

  • In a large heavy pot add blueberries, lemon juice and sugar.
  • Mix well.
  • Over high heat bring to a full, hard boil and boil for 1 minute, stirring constantly.
  • Remove from heat and add pectin, stir and skim off foam-stir again and skim again.
  • Ladle into clean hot jars leaving 1/4 inch head space and process for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 827.5, Fat 0.3, Sodium 0.9, Carbohydrate 213.6, Fiber 2.2, Sugar 209.1, Protein 0.7

BLUEBERRY JAM



Blueberry Jam image

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

4 cups fresh blueberries, stemmed
1 package powdered pectin
2 tablespoons fresh lemon juice
4 cups sugar

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.

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From thesimplemamma.com


HEALTHY PECTIN FREE BLUEBERRY JAM - FITANDFULL.CA
2021-11-12 Simple and easy blueberry jam, the delicious flavor of the blueberries takes center stage with this 3 ingredient jam recipe. There is no added sugar in this blueberry jam, it is keto friendly and vegan! Honestly, this Blueberry Jam is so good! It is amazing topped on some toast, put it on a dessert, or top a cake with it. This Blueberry Jam ...
From fitandfull.ca


BLUEBERRY JAM - THE SEASONED MOM
2020-06-14 Set the hot jars on a rack in a canner or in a large pot of boiling water. The water needs to cover the jars by at least 1-2 inches. Boil the jars for 10 minutes. Remove the jars from the boiling water and set on a towel or rack to cool overnight (but not more than 24 hours). When cool, check the seals.
From theseasonedmom.com


BLUEBERRY JAM RECIPE - EASY AND ONLY NEEDS 1 PINT OF BLUEBERRIES
2013-07-24 This jam recipe is incredibly easy to make! You’ll want to add 1 pint blueberries, honey, cinnamon and lemon juice to a saucepan. Bring it to a boil for about 30 minutes, or until it’s jam consistency, giving it a stir every few minutes to make sure it doesn’t stick to the pot. This jam recipe can easily be tweaked to other berries ...
From brooklynfarmgirl.com


HOMEMADE BLUEBERRY JAM - NO PECTIN - (3 INGREDIENTS) - VEENA …
2019-05-19 Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it come to a full rolling boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seeds in fruits. Then, turn the heat to medium-low.
From veenaazmanov.com


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Top Asked Questions

How do you boil blueberries to make jam?
In large Dutch oven and using potato masher, mash blueberries to make 5 cups (1.25 L). Add 1 cup (250 mL) water. Mix pectin with 1/4 cup (50 mL) of the sugar; stir into blueberries. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil; boil hard, stirring, for 1 minute.
How much sugar do you put in blueberry jam?
Blueberry Jam 1 6 cups blueberries (4 cups crushed blueberries; see recipe procedures, below) 2 2 tablespoons freshly squeezed, strained lemon juice 3 4 cups sugar 4 1 (1 3/4-ounce) package powdered fruit pectin More ...
What is the best way to cook blueberries?
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.
Can you use blueberries instead of blueberries in Jam?
Blueberry jam. This simple blueberry jam recipe will provide a host of delicious breakfasts. If you manage to get your hands on British bilberries, do use them in place of the blueberries in this recipe. They have a punchier, more acidic flavour, and you can even forage them yourself in certain parts of the country.

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