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 JAM
This traditional blueberry jam recipe would be just as delicious atop our Simple Crepes, as spread over a crisp piece of toast.
Provided by Martha Stewart
Categories Food & Cooking Kid-Friendly Recipes
Yield MAKES ABOUT 3 CUPS
Number Of Ingredients 2
Steps:
- Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan.
- Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.
- Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
- Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.
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-GINGER SLAB BISCUITS
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Provided by Tara O'Brady
Categories Biscuit Butter Ginger Oat Lemon Egg Sour Cream Buttermilk Vanilla Blueberry Lemon Juice Breakfast Christmas Brunch Bake Vegetarian
Yield Makes 12
Number Of Ingredients 17
Steps:
- Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk baking powder, salt, ground ginger, 4½ cups (563 g) all-purpose flour, ½ cup (45 g) oats, and ¼ cup (50 g) sugar in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Add lemon zest and toss again. Freeze 10 minutes.
- Whisk egg, sour cream, buttermilk, and vanilla in a medium bowl to combine. Add all but 1 Tbsp. egg mixture to flour mixture and mix with a fork just until combined. Set remaining egg mixture aside for brushing over biscuits. Knead mixture in bowl with your hands until it roughly comes together.
- Turn out dough onto a lightly floured surface and gently pat together. Dusting with flour as needed, gently roll out to a 16x12" rectangle.
- Stir jam and lemon juice together in a small bowl. Spread over half of dough, staying just shy of edges. Scatter berries and candied ginger over. Fold side of dough without toppings up and over filling and gently press to seal. Using a bench scraper or a knife, cut biscuits into 12 portions. Arrange portions as they were cut in prepared pan. Brush with reserved egg mixture and sprinkle top with remaining 2 Tbsp. oats and 4 tsp. sugar.
- Bake biscuits until puffed and golden, 30-35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.
BERRY JAM
Jam made from peak-season berries is a far cry from anything you can buy at the grocery store. As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate. What's left is the fruit's essence, which is why it's worth seeking out the best berries you can. This recipe works for several berry varieties, but note that some types are naturally more acidic than others, so adjust the fresh lemon or lime juice accordingly.
Provided by Alison Roman
Categories jams, jellies and preserves
Time 1h15m
Yield 4 to 6 cups (4 to 6 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. If using a vanilla bean as an add-in, put it in the pot at this point.
- Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 to 50 minutes. How much it breaks down will depend on its type and ripeness: For example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely.
- As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook a few minutes more. (Note: Some fruit, like strawberries, contain more water and less natural pectin than say, a raspberry. This means the jam will never be quite as thick or gelled, but it will still be delicious).
- Remove from heat, and incorporate any of the add-ins listed (see notes). Pick out vanilla bean if you added it earlier. Divide jam between several 8-ounce canning jars, leaving 1/4-inch head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them within a couple of weeks.
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
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BLUEBERRY-GINGER JAM RECIPE | MYRECIPES
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- Process blueberries in a food processor until smooth, about 2 minutes. Transfer blueberries to a stockpot; stir in sugar, lemon zest, lemon juice, orange zest, orange juice, and grated ginger. Bring mixture to a full rolling boil over medium-high, stirring constantly, and boil 2 minutes. Remove from heat, and stir in liquid pectin. Return to a rolling boil over medium-high; boil, stirring constantly, 1 minute.
- Remove from heat, let stand 5 minutes, and skim off any foam. Ladle mixture into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner. Process as directed for 10 minutes.
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