My Blueberry Jam Recipes

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BLUEBERRY JAM



Blueberry Jam image

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

2 pints frozen blueberries
2 tablespoons lemon juice
1 (3 ounce) envelope 100% fruit pectin (Ball brand recommended)
5 1/4 cups sugar

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.

EASY SMALL-BATCH BLUEBERRY JAM



Easy Small-Batch Blueberry Jam image

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

4 cups fresh blueberries
1 cup white sugar
1 tablespoon fresh lemon juice
1 pinch ground cinnamon

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



Blueberry Jam image

This traditional blueberry jam recipe would be just as delicious atop our Simple Crepes, as spread over a crisp piece of toast.

Provided by Martha Stewart

Categories     Food & Cooking     Kid-Friendly Recipes

Yield MAKES ABOUT 3 CUPS

Number Of Ingredients 2

4 cups blueberries
3 1/2 cups sugar

Steps:

  • Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan.
  • Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.
  • Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
  • Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.

CANNED BLUEBERRY JAM



Canned Blueberry Jam image

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

8 cups fresh blueberries
6 cups sugar
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon zest
1/2 teaspoon ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin

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.

LUSCIOUS BLUEBERRY JAM



Luscious Blueberry Jam image

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

8 cups fresh blueberries
2 tablespoons lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

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.

BLUEBERRY JAM



Blueberry jam image

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

800g blueberries , washed
500g granulated sugar
1 vanilla pod , split lengthways
1 large lemon , juiced

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

MY BLUEBERRY JAM



My Blueberry Jam image

This is my version of Blueberry jam using Liquid pectin instead of powder pectin used in most jam recipes.

Provided by rysharen

Categories     Berries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

6 cups blueberries
4 cups sugar
2 tablespoons lemon juice
1 (3 ounce) package liquid pectin

Steps:

  • In food processor slightly chop the 6 cups of Blueberries. Add to a large pan and add the sugar and lemon juice. Bring to a rolling boil that cannot be stirred down. Add the liquid pectin and bring back to a boil again for 1 minute. Ladle the hot berry mixture into jars. Wipe tops and place lids on jars and screw caps into place. Place in water bath canner with 1 inch of water covering jars. Bring to a full boil and cover for 10 minutes. Remove jars from water bath after 10 minutes and place on counter to cool. Listen for tops of jars to pop and seal. Cool completely. Jam should be good in jars for up to 1 year.

BLUEBERRY-THYME JAM



Blueberry-Thyme Jam image

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

3 pounds fresh blueberries, crushed
1 lemon, zested and juiced
4 cups white sugar
3 tablespoons fruit pectin (such as Sure-Jell®)
1 teaspoon fresh thyme leaves

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

BLUEBERRY JAM



Blueberry Jam image

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

4 cups fresh blueberries, stemmed
1 package powdered pectin
2 tablespoons fresh lemon juice
4 cups sugar

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.

CERTO® BLUEBERRY JAM



CERTO® Blueberry Jam image

Think blueberry pie in a canning jar, and you're not far from this intensely fruity jam. Bonus: You'll be done in 45 minutes!

Provided by My Food and Family

Categories     Home

Time 45m

Yield About 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 5

4-1/2 cups prepared fruit (buy about 4 pt. fully ripe blueberries)
2 Tbsp. fresh lemon juice
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

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 blueberries thoroughly, one layer at a time. Measure exactly 4-1/2 cups prepared blueberries into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir sugar into prepared blueberries in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. 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 1/4 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 10 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 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

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