SURE.JELL BLUEBERRY JAM
Fresh blueberries, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy 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 cups prepared fruit into 6- or 8-qt. saucepot. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring constantly. Stir in sugar. Return to a 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 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
BLUEBERRY LIME JAM
I was so excited to try this recipe from my Blue Book and I am so glad I did. I love blueberries and lime but would not have thought to put the two together. Wow, what an incredible combination of flavors. I only did one batch but I must buy some more blueberries and stock up on this jam. ---I remember that my Grammie canned...
Provided by Kimberly Biegacki
Categories Jams & Jellies
Time 50m
Number Of Ingredients 5
Steps:
- 1. Gather your ingredients.
- 2. Crush blueberries one layer at a time in a deep saucepot or bowl which ever you prefer. Combine crushed blueberries and classic pectin in a large saucepot Bring to a boil, stirring frequently.
- 3. Add your sugar, stirring till dissolved. Stir in lime peel and lime juice. Return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam is necessary. (Be careful with this jam and make sure you have it in a deep saucepot, so that it doesn't splatter on you like it did me. It's hot and sticks to you; no joke. Plus this blueberry jam ain't got nothin' on cherry jam....it will stain your cabinets and anything else it gets on.)
- 4. Ladle hot jam into your hot jars, leaving 1/4 inch headspace. Wipe of the top of your jars with a hot wet towel and place the lids and top and tighten. Process 15 minutes in a boiling water bath.
BLUEBERRY LIME JAM
Make and share this Blueberry Lime Jam recipe from Food.com.
Provided by Sharon123
Categories Lime
Time 40m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Crush blueberries one layer at a time.
- Combine crushed blueberries and pectin in a large saucepot.
- Bring to a boil, stirring frequently.
- Add sugar, stirring until dissolved.
- Stir in grated lime peel and lime juice.
- Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- remove from heat.
- Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 6 half-pints.
Nutrition Facts : Calories 738.7, Fat 0.4, Sodium 19.7, Carbohydrate 191.4, Fiber 3.4, Sugar 177.6, Protein 0.9
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 GINGER JAM
Provided by Joan Nathan
Categories condiments, dips and spreads
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.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 0 grams, Carbohydrate 73 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 65 grams
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