BLUEBERRY JAM WITH LIME
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
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
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
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 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
BLUEBERRY LIME JAM
This recipe was taken from the NY Times Cooking section. 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. Note: Cooking time below includes refrigeration time for gel to completely cool and set.
Provided by Maureen in MA
Categories Low Protein
Time P1DT12h20m
Yield 4 8 oz. jars
Number Of Ingredients 5
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.
Nutrition Facts : Calories 616.9, Fat 0.2, Sodium 2.3, Carbohydrate 159.5, Fiber 1.4, Sugar 155.7, Protein 0.5
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.
More about "blueberry lime jam recipes"
BLUEBERRY LIME JAM (SMALL BATCH) | TASTY KITCHEN: A …
From tastykitchen.com
BEST BLUEBERRY JAM RECIPE - HOW TO MAKE BLUEBERRY JAM
From delish.com
BLUEBERRY JAM RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
BLUEBERRY, LIME AND BLACK PEPPER JAM - SALAD OR CHIPS
From saladorchips.com
BLUEBERRY & LIME JAM - UTTERLY DELICIOUS! FAB FOOD 4 ALL
From fabfood4all.co.uk
BLUEBERRY JAM | REDPATH SUGAR
From redpathsugar.com
LOW-SUGAR BLUEBERRY-RHUBARB JAM RECIPE - THE …
From thespruceeats.com
BLUEBERRY LIME JAM – THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
CANNING 101 AND BLUEBERRY VANILLA JAM - LOVE AND …
From loveandoliveoil.com
BLUEBERRY LIME JAM RECIPE FOR CANNING - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
5/5 (3)Calories 94 per servingCategory Jam Recipes
SUMMER BLUEBERRY JAM RECIPE - SERIOUS EATS
From seriouseats.com
BLUEBERRY LIME JAM RECIPE - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
BLUEBERRY LIME JAM & STRAWBERRY RHUBARB JAM THE CANNING …
From urbancottagelife.com
BLUEBERRY LIME JAM | THE CANNING DIVA
From canningdiva.com
LOW SUGAR BLUEBERRY LIME JAM : 4 STEPS (WITH PICTURES)
From instructables.com
BLUEBERRY KEY LIME JAM – NOT ALL LIMES ARE CREATED EQUAL!
From sbcanning.com
BLUEBERRY LIME JAM RECIPE - EASY RECIPES
From recipegoulash.cc
BLUEBERRY LIME JAM RECIPE - MAKEBETTERFOOD.COM
From makebetterfood.com
BLUEBERRY LIME JAM - IMPERIAL SUGAR | RECIPES
From imperialsugar.com
BLUEBERRY LIME JAM – THE BABBLING BOTANIST
From thebabblingbotanist.com
HOMEMADE BLUEBERRY JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY JAM WITH LIME - WITH TWO SPOONS
From withtwospoons.com
BLUEBERRY LIME JAM
From fountainavenuekitchen.com
TRADITIONAL NEWFOUNDLAND BLUEBERRY JAM - BONITA'S KITCHEN
From bonitaskitchen.com
FARMHOUSE KITCHEN RECIPE: NO-PECTIN BLUEBERRY LIME JAM
From farmmade.com
BLUEBERRY JAM RECIPE WITHOUT PECTIN - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
BLUEBERRY LIME TEQUILA JAM SUGAR-FREE (BALL / BERNARDIN)
From healthycanning.com
BLUEBERRY LIME JAM : 12 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
BLUEBERRY LIME FREEZER JAM - EMERIE BRINE
From emeriebrine.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: BLUEBERRY LIME JAM
From bernardin.ca
EASY CANNED BLUEBERRY LIME JAM RECIPE - FLUXING WELL
From fluxingwell.com
BLUEBERRY LIME JAM TURNIPS 2 TANGERINES
From turnips2tangerines.com
KEY LIME BLUEBERRY JAM WITH CINNAMON AND CORIANDER
From feastinthyme.com
BLUEBERRY LIME JAM RECIPE - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
LOW SUGAR NO PECTIN BLUEBERRY JAM - MELISSA K. NORRIS
From melissaknorris.com
SUGAR FREE BLUEBERRY JAM RECIPE - STEM + SPOON
From stemandspoon.com
MINT-INFUSED BLUEBERRY-LIME JAM – COCONUT & LIME
From coconutandlime.com
BLUEBERRY MOJITO JAM - COMPLETELY DELICIOUS
From completelydelicious.com
BLUEBERRY PEPPER JAM RECIPE - FLOUR ON MY FACE
From flouronmyface.com
BLUEBERRY-LIME JAM - FARM BELL RECIPES
From farmbellrecipes.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #5-ingredients-or-less #jams-and-preserves #canning #condiments-etc #fruit #american #easy #northeastern-united-states #berries #blueberries #citrus #lime #number-of-servings #technique #water-bath
You'll also love
Related Search