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
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 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
MIXED BERRY AND THYME JAM
Provided by Giada De Laurentiis Bio & Top Recipes
Categories condiment
Time 2h30m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place the berries in a medium saucepan. Using a potato masher, lightly mash the berries. Add the maple syrup, lemon juice, orange juice, and thyme. Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 1/2 hours (the jam will continue to thicken as it cools). Refrigerate in an air-tight container for up to 1 month.
BLUEBERRY AND THYME COLLINS
Provided by Giada De Laurentiis
Categories beverage
Time 2h4m
Yield 4 servings (2 2/3 cups)
Number Of Ingredients 10
Steps:
- In a pitcher, combine the syrup, gin and lemon juice. Refrigerate for 2 hours. To serve, add ice and half of the gin mixture to a martini shaker. Add 2 tablespoons of blueberry jam. Shake well and pour into ice-filled Collins glasses. Add a splash of club soda and garnish with fresh thyme sprigs. Repeat with remaining ingredients.
- Gently crush the thyme sprigs and put them in a small saucepan. Add the sugar and apple juice. Bring the mixture to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 30 minutes. Strain before using.
STRAWBERRY-THYME JAM
I created this recipe using two ingredients that I love: strawberry and thyme. This recipe is ideal slathered on homemade farm biscuits.-Sharon Demers, Dolores, Colorado
Provided by Taste of Home
Time 35m
Yield 9 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Immediately stir in thyme., Remove from the heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
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