SPICED BLUEBERRY JAM
No need to wait for blueberry season to make this spicy, flavorful jam that is delicious on hot biscuits. English muffins or toast. Frozen berries enable you to make the jam anytime.
Provided by Ms. Ayons dishes
Categories Low Protein
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
- Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin.
- Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.
Nutrition Facts : Calories 374.2, Fat 0.2, Sodium 1.7, Carbohydrate 96.5, Fiber 2, Sugar 92.9, Protein 0.4
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 SPICE JAM
I stumbled across this old recipe 10 years ago and fell in love with it. now it is a traditon in my family,we have to make it every spring! this is the single recipe that makes bout 6 jars of jam.the recipe can be doubled if you like. hope you enjoy it as much as we do!
Provided by sara aguilar
Categories Jams & Jellies
Time 1h
Number Of Ingredients 6
Steps:
- 1. place all ingredients except the pectin in a saucepan.bring to a boil and boil 5min. or till blueberries pop open.slightly mash the blueberries.remove from heat and stir in the peckin.
- 2. place the jam mixture in hot,clean and sterilized canning jars( boil jars bout 3min. to sterilize ).place lids on and place back into boiling water for 10 min.remove from water and let cool completly.as jars cool,you will hear a "pop".this means the jars are sealed now.if you don't hear a pop.you can keep the jam in the refigerater for up to 3 weeks.sealed jars will last up to 2 years in your pantry.let set at least 24hrs.before serving.
SPICED BLUEBERRY JAM
Make and share this Spiced Blueberry Jam recipe from Food.com.
Provided by byZula
Categories Berries
Time 50m
Yield 4 jars (about)
Number Of Ingredients 7
Steps:
- Remove any stems from berries.
- Crush fruit (1 layer at a time). Measure 2 1/2 cups, packed solidly.
- If necessary, add water to make up amount. Pour into large pot.
- Add lemon juice, sugar, and spices, mixing well.
- Bring to a full boil (a boil that cannot be stirred down) and boil, stirring for 1 minute. Remove from heat stir in pectin and immediately ladle into hot jars.
Nutrition Facts : Calories 744.8, Fat 0.4, Sodium 1.7, Carbohydrate 192.1, Fiber 3.5, Sugar 185.8, Protein 0.9
More about "blueberry spice jam recipes"
HOMEMADE SPICED BLUEBERRY JAM - FEAST IN THYME
From feastinthyme.com
5/5 (1)Category Breakfast, PreserveCuisine AmericanEstimated Reading Time 5 mins
- Combine all of the ingredients in a wide, heavy bottomed jam pot or sauce pan. Bring to boil over medium high heat, and simmer for 20 minutes. Stir frequently to keep the bottom from burning.
- Remove the pan from heat, and transfer the berry mixture to a blender (in batches if necessary). Puree until smooth. Return the syrup to the pot and bring to boil again, letting it reduce 2-3 minutes longer.
- Transfer the mixture to the sterilized jars with ½ inch of headspace. Process in a water bath at 15 minutes and let stand overnight for best results.
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4.5/5 (8)Total Time 45 minsCategory Condiment, JamCalories 126 per serving
- Add the sugar, lemon juice and zest to a medium saucepan over low heat. Cook and stir the sugar until the sugar is completely dissolved.
- Add the blueberries to the pan and continue to cook over low heat for 35-40 minutes until the mixture is at a low boil. (The mixture should be thickened a bit and almost the consistency of loose jam.)
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