Blueberry Honey Jam Recipes
HONEY BLUEBERRY COBBLER JAM
I work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. -Krystal Wertman, Humble, Texas
Provided by Taste of Home
Time 20m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly., Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in honey, nutmeg and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla., 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 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving., Freeze option: Freeze up to 12 months. To use, thaw in the refrigerator overnight before serving.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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 HONEY JAM
Honey adds a slightly different flavour to this beautiful and easy jam. Fresh or frozen berries may be used. Adapted from Topp and Howard.
Provided by Cookin-jo
Categories Berries
Time 25m
Yield 4 half pints, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place blueberries, sugar, honey and lemon juice into a non-reactive saucepan and bring to a boil, stirring.
- Boil hard for 2 minutes, stirring constantly.
- Take off the heat, stir in the pectin and ladle into hot sterilized jars.
- Seal and process in a hot water bath for 10 minutes.
- Place hot jars on a towel on your counter and let cool overnight. Check seals.
Nutrition Facts : Calories 795, Fat 0.3, Sodium 5.6, Carbohydrate 208.5, Fiber 2.4, Sugar 203.7, Protein 0.9
LUSCIOUS BLUEBERRY JAM
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
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.
SMALL-BATCH BLUEBERRY HONEY JAM (CANNING)
Make with fresh or frozen berries, summer or winter. The honey does not replace the sugar, but adds a floral note to the jam.A few pulses in a food processor chops the berries easily. From "The Complete Book of Small-Batch Preserving".
Provided by zeldaz51
Categories Low Protein
Time 40m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Place all ingredients EXCEPT pectin in a large non-reactive saucepan. Bring to full boil on high, boil hard 2 minutes, stirring constantly. Remove from heat, stir in pectin, ladle into hot jars and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 798.7, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 209.1, Fiber 2.9, Sugar 203.7, Protein 1
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