EASY 30 MIN HOMEMADE BLUEBERRY FREEZER JAM
Its always goodto have a recipe to use up an fruit in the house. Mostly around the holiday time. Nothing goes to waste.
Provided by Vanessa "Nikita" Milare @Kitkat777
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- First clean plastic containers & lids with boiling water. Then dry thoroughly.
- Then stem & crush the blueberries thoroughly. One layer at a time. Measure exactly 3 cups blueberries into a large bowl. Then stir in the sugar, let stand 10 mins & stirring occasionally.
- Then mix the water & pectin in a small saucepan. Bring to boil on high heat & stir constanlly. Boil & stir 1 min. Add to the blueblerry mixture. Stir 3 min or until sugar is dissolve & no longer grainy.
- Then fill all the containers immediately to within 1/2 inch from the top. Wipe off the top edges of the containers. Immediately cover with the lids. Then let it stand at room temperature for abotu 24 hrs.
- Special Tip: Store in refrigerator up to 3 weeks or freeze extra cntainers up to 1 year. Thaw in refrigerator before using.
BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
BLUEBERRY FREEZER JAM
Blueberry jam with a tangy twist is the perfect condiment to be served with any dessert.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 30m
Yield 160
Number Of Ingredients 5
Steps:
- Mix blueberries, sugar and orange peel in large bowl. Let stand 20 minutes, stirring occasionally, until sugar is dissolved.
- Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over blueberry mixture; stir constantly 3 minutes.
- Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
- Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.
Nutrition Facts : Calories 35, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg
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
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