BLUEBERRY JELLY
Blueberry jelly is a silky smooth homemade preserve bursting with fresh blueberry flavor.
Provided by Ashley Adamant
Time 2h30m
Number Of Ingredients 4
Steps:
- To extract blueberry juice from fresh blueberries, place them in a saucepan with 1 cup of water per quart of fruit. (This recipe requires 4 quarts of berries and 4 cups water.)
- Slowly bring the mixture up to a simmer, mashing the berries as they cook.
- Simmer the mixture for 10 minutes, until the berries have completely fallen apart and released their juices.
- Strain the fruit through a jelly bag or a colander lined with a double-thick layer of cheesecloth. Allow the bag to drain for at least 2 hours, squeezing if necessary to extract more juice.
- This should yield 4 cups juice. If you have extra, save it for other uses. If you're short, make up the difference with another fruit juice (ie. apple, cranberry, etc) or reduce the recipe.
- Prepare jars & lids. If canning, preheat a water bath canner.
- Place 4 cups of strained blueberry juice into a jam pot. Bring the mixture to a boil and add one box of powdered pectin. Whisk to incorporate and fully dissolve the pectin.
- Boil the pectin/juice mixture for 1 minute before adding sugar.
- Add the sugar, stirring to dissolve.
- Return to a boil and cook 1 minute before lading into prepared jars leaving 1/4 inch headspace.
- If canning, process in a water bath canner for 10 minutes.
- For a refrigerator or freezer jelly, allow the mixture to cool completely on the counter before storing in the refrigerator or freezer.
BLUEBERRY JELLY
Make and share this Blueberry Jelly recipe from Food.com.
Provided by Alia55
Categories Low Protein
Time 30m
Yield 12 jars
Number Of Ingredients 3
Steps:
- Wash and clean blueberries.
- Crush with a masher.
- Place in a deep saucepan and gently cook for 10 minutes or till the juice flows.
- Strain through a jelly bag to capture the juice.
- Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom.
- Add the pectin and hold at a boil for 1 full minute while stirring constantly.
- Skim off foam and pour into hot, sterile jelly jars and seal.
MCP® BLUEBERRY JELLY
Savor the flavor of fresh blueberries with this homemade jelly. We like it on toast or pancakes, but we won't tell if you just like MCP Blueberry Jelly right out of the jar.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Crush berries thoroughly, one layer at a time. Place in large saucepan. Add water and lemon juice. Bring to boil. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups prepared juice into 6- or 8-qt. saucepot.
- Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
BLUEBERRY JELLY
My mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading this fruitful jelly on slices of homemade bread. I love it because this blueberry jelly recipe is simple to make. -Elaine Soper, Trinity Bay, Newfoundland
Provided by Taste of Home
Time 1h20m
Yield 6 pints.
Number Of Ingredients 4
Steps:
- Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g 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
MCP BLUEBERRY OR HUCKLEBERRY JAM
Want to make the best jam ever? Just combine blueberries and huckleberries. The rich berry flavor is almost unbelievable!
Provided by My Food and Family
Categories Home
Time 45m
Yield about 7 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Crush berries thoroughly, one layer at a time. Measure exactly 3-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add water and lemon juice; mix well.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil; cook exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
HOMEMADE BLACKBERRY JAM
Make and share this Homemade Blackberry Jam recipe from Food.com.
Provided by MizzNezz
Categories Fruit
Time 25m
Yield 7 8oz jars
Number Of Ingredients 3
Steps:
- Carefully measure out the berries, put them into a very large pot (8qt).
- Carefully measure sugar in a lg bowl.
- Add the pectin to the berries a little at a time, stirring constantly.
- Heat on hi, stirring constantly until mixture comes to a FULL boil.
- Add sugar ALL at once, stirring.
- Bring mixture back to a full hard boil, stirring constantly.
- Boil for 1 minute.
- Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
- Wipe the rim of the jar and put canning lids and rings on fingertip tight.
- Place in canner with very hot water, make sure water is 1 inch above jars.
- Process in boiling water bath for 10 minutes.
- Remove and set them upright on a towel to set for 12 hours.
Nutrition Facts : Calories 841.4, Fat 0.5, Sodium 17.3, Carbohydrate 216.3, Fiber 6.1, Sugar 204.6, Protein 1.4
BLUEBERRY JAM
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
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.
MCP BLACKBERRY JELLY
Make this blackberry jelly, and package it in jars to store or to give away as gifts. You and your loved ones will appreciate the homemade flavor.
Provided by My Food and Family
Categories Home
Time P1DT1h
Yield about 5 (1-cup) jars or 80 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Crush blackberries thoroughly, one layer at a time. Place in saucepan; bring to full rolling boil (a boil that doesn't stop bubbling when stirred). Remove from heat. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. Add lemon juice; mix well.
- Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLUEBERRY FREEZER JAM
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
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
TRI-BERRY JAM
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch-and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! -Karen Maerkle, Baltic, Connecticut
Provided by Taste of Home
Time 30m
Yield about 6 pints.
Number Of Ingredients 6
Steps:
- Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot 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 98 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 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
REMAKE DIRECTIONS FOR MCP FREEZER JAM OR JELLY
Struggling with liquidy freezer jam or jelly? No worries! Follow our easy directions to remake a sloshy batch into perfectly set, jarred masterpieces.
Provided by My Food and Family
Categories Home
Time P1DT15m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Rinse clean plastic containers and lids with boiling water; dry thoroughly.
- Do not remake more than 8 cups of jam or jelly at one time. Spoon unset jam or jelly into large bowl; stir in pectin. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GOOSEBERRY JELLY (SURE-JELL)
Make and share this Gooseberry Jelly (Sure-Jell) recipe from Food.com.
Provided by UnknownChef86
Categories Berries
Time 3h5m
Yield 8 half-pints, 128 serving(s)
Number Of Ingredients 5
Steps:
- Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.
- Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
- Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
- Stire pectin into juice in saucepot. Add butter to reduce foaming.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar.
- Return to full rolling boil and boil exactly 1 min., stirring constantly.
- Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.
- Process in a boiling water bath for 5 minutes.
OLALLIEBERRY JAM RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 6
Steps:
- I use the water canning method. You need a large pot with a lid, a canning rack, wide mouth funnel, fresh and clean towels and a baking sheet. Bring a pot of water to boil, and sterilize the jars (I use half-pint jars) for a few minutes (Likewise, I know people use the dishwasher to sanitize the jars. Set the sanitized jars on a large baking sheet, covered with a clean towel. In a separate pot, I boil the lids and rims. In a large pot (I use a non-stick), bring the crushed berries, sugar, pectin and lemon juice to a boil; add the butter. Allow to come a rolling boil for about 10 minutes; until the mixture appears gelatinous. TIP: I freeze one small plate and a couple of spoons. When the jam coats the back of the spoon, it's ready. I double-check by adding a little jam to the frozen plate, then run my finger down the middle. If it stays apart, it's ready. Using a wide funnel, carefully ladle the jam into the sanitized jars, leaving about 1/4" of headspace (basically the space from the rim to the jam). Seal and tight on a rim-- use care, as these are very hot! I wear an oven mitt and turn with a terry towel. To water can, bring the pot of water back to a boil, and using tongs (I use special canning tongs) drop onto the rack and lower. Once the water comes to a full boil, set the timer for 15 minutes. Carefully remove, with tongs. You should hear the sweet "ping" of the lids sealing each jar. Some folks say to put the jars upside down. I don't. You decide. Test to see that you have a good seal-- press on the lid. If there is no resistance, you have the vacuum seal you want. If it "gives", you either eat this within 2 weeks (and refrigerate it right away) or you can repeat the water bath for 15 minutes. Store in a cool dry place; my jam can keep, easily for over a year. But, it's usually gone by then!
MCP® STRAWBERRY JELLY
Doesn't your PB&J deserve the very best strawberry jelly around? It does! Make it yourself to ensure that it is. Here's how....
Provided by My Food and Family
Categories Home
Time 1h
Yield About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Place in large saucepan. Bring to boil. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water to get exact measure.) Stir in lemon juice.
- Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
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