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.
Time 25m Yield 4 cups. Number Of Ingredients 4 Steps:
Rinse four clean 1-cup plastic containers with lids with boiling water. Dry thoroughly., Preheat oven to 250°. Place sugar in a shallow baking dish; bake 15 minutes. Meanwhile, finely grate 1 tablespoon peel from orange. Peel and chop orange., In a large bowl, combine blueberries, warm sugar, grated peel and chopped orange; let stand 10 minutes, stirring occasionally. Add pectin; stir constantly for 3 minutes to evenly distribute pectin. , Immediately fill all containers to within 1/2 in. 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. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
More about “orange blueberry freezer jam 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.
