GINGER BLUEBERRY JAM
When I was very young, I watched my grandma make this jam in the kitchen. As I sneaked blueberries to snack on, she picked me up and told me that if I wanted any more, I'd need to learn to make this jam! -Jill Drury, River Forest, Illinois
Provided by Taste of Home
Time 35m
Yield 4 half-pints.
Number Of Ingredients 7
Steps:
- In a Dutch oven, mash the blueberries. Stir in sugar, pomegranate juice and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil and stir for 1 full minute. , Remove from the heat; skim off foam. Stir in crystallized and ground ginger. Ladle hot mixture into 4 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (27g 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 GINGER JAM
Low sugar recipe kicked up with ginger made in Ball Jam & Jelly maker so easy!. I didn't crush the berries many did burst on its own. I wanted whole berries in the jam. A soft jell so easily used as a spread for over ice cream or pancakes. want on savory try topping grilled pork with the blueberry jam. Add to a fruity vinegar and extra virgin olive oil for a salad fruity dressing.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 5-6 pints
Number Of Ingredients 7
Steps:
- Place pectin on the bottom of the jam and jelly maker.
- Top with fruit, butter, lemon juice, and ginger.
- Set for jam press enter and and 3 more minutes.
- Wait 4 minutes and when beeps add the sugar.
- Place lid on.
- When done press cancel and unplug appliance.
- Preserve water canning method.
- Fill Sterilized jars leaving 1/4 inch headspace.
- Wipe rims and place lids and rings.
- Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
- Place at room temperature for 12 - 24 hours.
- Check lids, label, will store for up to 1 years.
- Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long.
Nutrition Facts : Calories 363.4, Fat 0.9, SaturatedFat 0.5, Cholesterol 2, Sodium 141.5, Carbohydrate 92.7, Fiber 1.5, Sugar 83, Protein 0.3
BLUEBERRY-LIME JAM
There is a wonderful chain of shops in France, La Chambre Aux Confitures, that is well known for their unique flavor combinations, like peach-lemongrass, strawberry-verbena, and raspberry-geranium, just to name a few. I was inspired by this shop to blend sweet blueberries and tart lime for a new twist on classic blueberry jam.
Provided by Food Network Kitchen
Categories condiment
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.
BLUEBERRY JAM
Steps:
- Place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the jam.
- In a large, heavy-bottomed saucepan, combine the blueberries, sugar, lemon juice, and salt. Let stand until the berries start rendering their juice, about 15 minutes.
- Meanwhile, sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
- Follow the procedure for Raspberry Jam (page 289), including bringing the blueberry mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good. When the jam reaches the jelling point (220°F), add the candied ginger and stir to combine. 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.
- variation
- For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom. Freeze for up to 1 year or refrigerate for up to 1 month.
BLUEBERRY ORANGE GINGER JAM
This jam combines beautifully fresh blueberries with orange juice and a double dose of ginger (powdered and grated fresh). It's not terribly sweet, which makes it perfect to serve with sweeter breakfast pastries. Adapted from a recipe by Lucy Baker at Serious Eats. http://bit.ly/muVwxz
Provided by DrGaellon
Categories Berries
Time 40m
Yield 8 one-cup jars, 64 serving(s)
Number Of Ingredients 7
Steps:
- If canning the jam, prepare your canning jars and lids.
- Pulse blueberries in blender or food processor until coarsely crushed. Work in batches if necessary. You should have about 6 cups.
- Place 4 1/4 cup sugar in a large bowl. In a second bowl, combine pectin with remaining sugar.
- Grate orange zest and reserve. Squeeze orange into a measuring cup; add water to bring up to 1/2 cup.
- Combine blueberries, orange juice and zest, grated ginger, ground ginger and sugar-pectin mixture in a heavy pot. Bring to a boil over high heat, stirring constantly.
- Dump in remaining sugar all at once. Add butter and stir well. Bring back to a boil, then cook 1 minute. Remove from heat and skim off any foam on the surface.
- Ladle jam into sterilized jars. Apply lids and process for 10 minutes. Let stand on counter at least 6 hours or overnight. (If not processed, allow to cool on counter then refrigerate and use within 3-4 weeks.).
Nutrition Facts : Calories 69.6, Fat 0.1, Cholesterol 0.1, Sodium 2, Carbohydrate 17.9, Fiber 0.6, Sugar 15.9, Protein 0.2
BLUEBERRY-SAGE-GINGER JAM
This blueberry jam is flavored with fresh sage and freshly grated ginger. In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh.
Provided by Thorsten
Categories Breakfast
Time 2h40m
Yield 4 glasses (400 ml)
Number Of Ingredients 5
Steps:
- In a large bowl mix blueberries and "Dr. Oetker's Super Gelling Sugar 3:1".
- Add 2 tablespoons of lime juice and the freshly grated ginger. Prick the berries with a fork, but don't mash them.
- Let stand this mixture for 2 hours, mixing from time to time and pricking more berries if needed. The sugar will not dissolved completely during that time, but there should be some fluid.
- Add the fresh sage leaves and transfer to a suited pot and bring to a boil over medium high heat stirring all the time.
- Let cook for 4 minutes, stirring constantly. Then remove from heat and remove sage leaves.
- Add 2 tablespoons of lime juice. If you want you can mash now the berries as you would like them in your jam.
- Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
- NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
- NOTE on sage leaves: I use fresh sprigs of sage, which make about 35 leaves. I bind the sprigs together, so that they can easily be removed. Or bead the leaves on a suited twine.
Nutrition Facts : Calories 218.6, Fat 1.3, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 55.9, Fiber 9.1, Sugar 37.6, Protein 2.9
BLUEBERRY GINGER JAM
From The New York Times, adapted from Todd Gray, Equinox Restaurant, Washington. Can be used with Recipe #403286.
Provided by Ann Marie F
Categories Berries
Time 35m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine all ingredients.
- Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes.
- May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.
- Yield: 2 cups.
Nutrition Facts : Calories 564.5, Fat 1, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 143.1, Fiber 7, Sugar 129.4, Protein 2.2
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