BLUEBERRY LEMON JAM (NO PECTIN RECIPE)
This is a wonderful, slightly chunky jam made without Pectin. For a more intense Lemon Flavor, add an extra teaspoon of Lemon Rind to the recipe.
Provided by kelycarter_
Categories Berries
Time 30m
Yield 4-5 jars
Number Of Ingredients 4
Steps:
- In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
- Add remaining berries, sugar, lemon juice and lemon rind.
- Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
- Skim off any foam.
- Ladle jam into hot jars to within 1/4" of top rim.
- Can jam using preferred Safe Canning method.
EASY LEMON-BLUEBERRY JAM
After one taste of this delightfully sweet and simple jam, people will find it hard to believe that you didn't spend many long hours in a hot kitchen. Of course, you don't have to let them in on your "secret"! -Joyce Robbins, Old Hickory, Tennessee
Provided by Taste of Home
Time 15m
Yield 4 half-pints.
Number Of Ingredients 3
Steps:
- In a large saucepan, slightly crush 2 cups of blueberries. Add remaining berries and sugar, mix well. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved. Pour hot jam into jars or containers. Cover and cool. Refrigerate.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY-LEMON JAM
I love the combination of blueberry and lemon, so I can't wait to give this a try. From Ball Home Canning Products. It assumes you know safe and proper canning procedures.
Provided by Vino Girl
Categories Jellies
Time 15m
Yield 7 8 ounce jars
Number Of Ingredients 5
Steps:
- Prepare jars and lids according to manufacturer's instructions.
- Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot.
- Bring to a rolling boil over high heat; stir frequently.
- Stir in pectin.
- Boil hard for 1 minute.
- Remove from heat and skim foam (if necessary).
- Immediately ladle into hot jars, leaving a 1/4 inch headspace.
- Cap and process for 15 minutes in a boiling water canner.
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
LUSCIOUS BLUEBERRY JAM
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
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.
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 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 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 LEMON DROP JAM
From mid-April to the end of July, you can find pints of Southern-grown blueberries at farmer's markets and even in some locally minded grocery stores. My home state of Georgia is one of the top producers of blueberries in the entire United States. An alternative to purchasing your pints is taking advantage of the numerous you-pick farms. And you won't have to look far - when news of blueberries' healthy antioxidant benefits hit the presses, blueberries exploded on the farmer's market scene like a pie-eating contest at a county fair - they're all over! Homemade blueberry jam will let you enjoy summer all year long.
Provided by Virginia Willis
Categories condiment
Time 1h30m
Yield Makes about 8 cups or eight 1/2-pints
Number Of Ingredients 4
Steps:
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the jam.
- Combine the blueberries, sugar, lemon juice and salt in a large, heavy-bottomed saucepan. Let stand until the berries start rendering their juice, about 15 minutes.
- Bring the blueberry mixture to a boil over medium-high heat, stirring occasionally. The mixture will bubble up, rising high up the sides of the saucepan. Using a slotted spoon, skim off any light-colored foam as it collects on the edges. Cook the jam until it reaches the jelling point, 220 degrees F on an instant-read thermometer, 30 to 45 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
- While the jam is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the jam reaches the jelling point (220 degrees F) add the reserved lemon zest and stir to combine.
- Place eight clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 15 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
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- Place in a bowl and either mash the blueberries with a potato masher, or do what I do and use an immersion blender. I like my blueberry jam pretty well blended, but feel free to leave some chunks of blueberries.
- As the blueberries heat up, add the remaining ingredients. First add the 1 cup of juice and the lemon zest and juice.
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