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
HUCKLEBERRY JAM RECIPE - (3.9/5)
Provided by á-49092
Number Of Ingredients 4
Steps:
- Wash and clean berries and add to pot. Add in water and bring to a boil. Boil until berries are mostly broken down. Add sugar and stir until well mixed. Add more to sweeten if needed. Add in pectin and stir until mixed well. Place in to jars with 1/2 inch of headspace. Place in waterbath for 10-15 minutes to seal.
HUCKLEBERRY JAM (FREEZER JAM)
Since I'm too scared to learn how to can all by myself, I have always stuck with and been very happy with the "freezer jam recipes and method". Someday I'll venture out and try my hand at the real thing, but for now, posting my recipe for huckleberry freezer jam! ;) :D It's to die for! More "soft-set" than regular jam, but VERY,...
Provided by Kelly Williams
Categories Fruit Breakfast
Time 40m
Number Of Ingredients 5
Steps:
- 1. Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers. I used glass canning jars. Crush 1 cup of berries at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit. *I used my potato masher. Measure exact amount of prepared fruit into a large bowl. Measure exact amount of sugar into a separate bowl. Reducing sugars or using sugar substitutes will result in set failure unless you use SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES for no or low sugar jams and jellies. Stir sugar into prepared fruit or juice. Mix well. Let stand 10 minutes; stir occasionally. Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN and ¾ cup water in small sauce pan. (Pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring occasionally. Remove from heat. Stir pectin into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into prepared containers, leaving ½ inch at top for expansion during freezing; cover. I used glass canning jars, left room and had no problems freezing them. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer up to a year. Thaw in refrigerator or it will get very runny. Always store in refrigerator, too, and not room temp. *I used frozen berries that I drained in a colander over a bowl to catch the juices. I saved the juices and added it to a pitcher of sweet tea!
MCP BLUEBERRY OR HUCKLEBERRY JAM
Want to make the best jam ever? Just combine blueberries and huckleberries. The rich berry flavor is almost unbelievable!
Provided by My Food and Family
Categories Home
Time 45m
Yield about 7 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm 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.
- Crush berries thoroughly, one layer at a time. Measure exactly 3-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add water and lemon juice; mix well.
- 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 full rolling boil; cook exactly 4 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 2-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 middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Nutrition Facts : Calories 35, 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
MCP® BLUEBERRY JELLY
Savor the flavor of fresh blueberries with this homemade jelly. We like it on toast or pancakes, but we won't tell if you just like MCP Blueberry Jelly right out of the jar.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Crush berries thoroughly, one layer at a time. Place in large saucepan. Add water and lemon juice. Bring to boil. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups prepared juice into 6- or 8-qt. saucepot.
- Stir pectin into prepared juice 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 full rolling boil and boil exactly 4 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 5 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 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
HUCKLEBERRY JAM
Traditional and delicious homemade jam. This can also be made with blackberries, boysenberries, dewberries, or youngberries.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT30m
Yield 128
Number Of Ingredients 4
Steps:
- Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir pectin into berry mixture and boil, stirring constantly, for 1 minute. Remove pot from heat and skim foam off the top using a metal spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.
Nutrition Facts : Calories 45 calories, Carbohydrate 11.6 g, Fiber 0.1 g, Sodium 0.3 mg, Sugar 11.5 g
WILD HUCKLEBERRY JAM
A quick and easy jam recipe I copied from my friend's cookbook. I think it was published by the Idaho Fish and Game department.
Provided by opusanna
Categories Berries
Time 50m
Yield 10 half pint jars
Number Of Ingredients 4
Steps:
- Wash huckleberries and check for stems.
- Place berries and water in deep saucepan or pot.
- Slowly bring to a boil.
- Add the sugar all at once.
- Bring to a roiling boil, then cook for 2 minutes.
- Remove from heat.
- Add the Certo packet and stir for 3-4 minutes.
- Pour into jars (note: do this as quickly as possible- it will start to set almost immediately).
- Seal using method of choice. Boil for 10 min (if your altitude is between 3,000 and 6,000) then let cool.
Nutrition Facts : Calories 387.9, Sodium 1.9, Carbohydrate 100.2, Fiber 0.2, Sugar 99.8
MCP BLACKBERRY JAM
You'll never buy the store-bought stuff again after trying this delicious homemade blackberry jam. It makes enough to last for up to a year.
Provided by My Food and Family
Categories Home
Time P1DT45m
Yield about 10 (1-cup) jars or 160 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Crush blackberries thoroughly, one layer at a time. Sieve 1/2 of the pulp to remove some seeds, if desired. Measure exactly 5-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; mix well.
- Stir pectin into prepared fruit in stockpot. 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 full rolling boil and boil exactly 4 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 middle of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
More about "mcp blueberry or huckleberry jam recipes"
HOMEMADE HUCKLEBERRY JAM | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (8)Total Time 25 minsCategory SpreadCalories 38 per serving
- Rinse hucklberries and add to heavy sauce pan. Add sugar and water and bring to a boil over medium-high heat, stirring constantly.
- When the mixture starts to boil, reduce heat and simmer for 3-4 minutes, stirring constantly. The mixture may foam and that's totally normal. When sugar is completely dissolved, add pectin and lemon juice and simmer another 1-2 minutes.
- Remove from heat and mash if needed for consistency. Fill jars, leaving about 1/2" of room at the top. Cover and allow to set. For storage suggestions, see above. Makes 7 pints.
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