BLUEBERRY-FIG JAM
This delicious jam can be used on anything from toast to confections. In general, we use organic ingredients but use what you wish.
Provided by The Price Family
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Mash blueberries with a fork in a small bowl. Transfer to a 3 1/2-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar. Lightly pulse with an immersion blender until mostly smooth, with some chunks remaining for texture.
- Place the pot on the stove over medium-high heat. Stir continuously as it comes to a boil. Reduce heat to low, and stir periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
- When jam has thickened, remove from heat and allow to cool slightly, about 10 minutes. Pour jam into a clean jar with a hermetic seal. Allow to cool completely before refrigerating.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 17.3 g
FAST LATE-SUMMER JAMS
These quick jams are not preserves. They don't keep for months. But they don't have to, because they'll be gone long before they begin to spoil. Here are a few fast ways to hold on to the flavors of summer. The fig jam is good spread on toast, but also when served as a kind of chutney beside grilled meats. The peach or nectarine variation will add an ambrosial depth to your toast. And the blueberry jam? Its canvas is ice cream, or hot pancakes. In any case, use your spices sparingly, and let the fruit shine.
Provided by Mark Bittman
Categories quick, condiments, dips and spreads, side dish
Time 20m
Yield About 2 cups of jam
Number Of Ingredients 9
Steps:
- Combine ingredients for any of the jams in a small-to-medium saucepan; fruit should be at a depth of a couple of inches. Bring to a boil over medium heat. (You might have to add a tablespoon or two of water to the figs, but hold off until you see how much of their own liquid they produce.)
- Adjust heat so mixture bubbles steadily. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning. Cook, stirring occasionally, until mixture is liquid but thick. Figs will take the least time, peaches the longest.
- Cool and refrigerate mixture; all will thicken as it cools. Store, refrigerated, for up to a week. Remove vanilla bean or cinnamon stick before serving.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 70 grams
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
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- Lower heat and continue to simmer, stirring frequently, until thickened, approximately one hour.
- Jam will set when the mixture reaches 220 degrees - you can use a candy or kitchen thermometer to check the temperature, but I always use the "cold plate test" for my jam. Start by placing a small plate in the freezer before you begin cooking the jam.
- Remove the plate from the freezer and place a small dollop of jam on the plate. Return to the freezer for 1 minute. Remove from freezer. Run your finger through the blob of jam to make a line through the center - if the jam stays separated and appears to be the right consistency, it is ready. If the jam is too thin and the line runs back together, continue to boil for another 5 minutes before testing again.
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