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.
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.
Time 1h45m Yield 4 cups Number Of Ingredients 6 Steps:
Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.
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.
Yield MAKES ABOUT 3 CUPS Number Of Ingredients 2 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.
Time 45m Yield 9 half-pints. Number Of Ingredients 7 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.
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.
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
Number Of Ingredients 6 Steps:
Pick through and rinse gooseberries and blueberries, removing stems and leaves and discarding any bad berries. Add the lemon juice and water to a medium saucepan. Over medium heat, slowly add the sugar to the lemon and water, whisking as you go, until the sugar-water mixture is smooth. If necessary, you can add a bit more water. Heat on medium until the sugar dissolves and the mixture is clear. Just don’t keep heating it, because you’ll end up with caramel - in this case, not good! And yes, I’ve done it. Add the gooseberries, and cook (keeping the heat at medium) for about 3 minutes. Stir in the blueberries (and the nutmeg, if using). Bring the mixture to a boil, and allow to boil for about 5 - 10 minutes until thickened.Tip: How do you tell it’s the right consistency? Do the spoon text. Dip a cold metal spoon into the mixture, and pull it out sideways. If the mixture drips off in one stream, it’s not ready. When the mixture drips off in two drips, it’s close. Then the two drips begin to form a sheet, it’s ready! Keep in mind it’ll keep thickening up after it cools. Allow to cool a bit, then pour into jars. Store in an airtight container in the refrigerator.
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.
Time 2h30m Yield about 2 1/2 cups of jam Number Of Ingredients 4 Steps:
Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes. Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour. Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.
Time 15m Yield 7 Pints Number Of Ingredients 4 Steps:
In a large heavy pot add blueberries, lemon juice and sugar. Mix well. Over high heat bring to a full, hard boil and boil for 1 minute, stirring constantly. Remove from heat and add pectin, stir and skim off foam-stir again and skim again. Ladle into clean hot jars leaving 1/4 inch head space and process for 10 minutes in a boiling water bath.
More about “blueberry jam recipes”
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.
