6 Calorie Low Sugar Blueberry Preserves Food

LOW SUGAR BLUEBERRY JAM

Steps:

• Prepare water bath canner. Wash jars and lids thoroughly in hot, soapy water and rinse well. Add jars to canner and cover with water 1 inch above the jars. Let jars sit in hot water until ready to use.
• Pour boiling water over lids and let sit in hot water until ready for use.
• Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can't be stirred down.), stirring constantly.
• Add sugar, if using. (see notes below) Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
• Ladle hot jam into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.
• If preserving, ladle hot jam into the hot jars, leaving 1/4" headspace. Wipe rims clean with paper towel.. Center lids on jars. Apply bands and adjust to fingertip tight.
• Place filled jars in canner ensuring jars are covered by over 1" water. Bring to a gentle, steady boil.
• Process jars for 5 minutes, under 1000 feet, adjusting for altitude. (see notes below) Turn off heat. Let jars rest in hot water for 5 minutes.
• Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - BLUEBERRY JAM RECIPE

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.
• Stem blueberries. Place blueberries in blender or food processor container; cover. Pulse on and off to evenly chop. (Do not purée.) Measure exactly 6-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Combine 1/4 cup sugar and pectin. Add to prepared fruit in saucepot; mix well. 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 remaining 4-1/4 cups sugar. Return to full rolling boil; cook 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 a 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.

6 CALORIE LOW SUGAR BLUEBERRY PRESERVES

Steps:

• Heat up blueberries and water on the stove. Allow the ingredients to simmer for a few minutes and mash the berries as they cook. Do not allow the mixture to dry out. Add the lemon or lime juice and stir. Add the sugar free gelatin in your flavor of choice (I used strawberry - careful, it's strong. Use unflavored if you prefer a milder taste).
• Remove mixture from heat. Add three ice cubes and stir into the pan until they melt. Add the sweetener of choice and place the mixture in the fridge for eight hours until gelled.

BLUEBERRY PRESERVES

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil; cook 15-18 minutes or until thickened, stirring frequently., Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.

WILD BLUEBERRY PRESERVES

Steps:

• Remove the stems from the blueberries and gently rinse them in cool water; drain well.
• (if using frozen blueberries, do not defrost or rinse).
• In an 8-quart pot, alternately layer the blueberries, water, and about half of the sugar.
• Over med-low heat, stirring often to prevent sticking, gradually heat the mixture until the sugar is mostly dissolved.
• Add in the remaining sugar, 1 cup at a time, stirring gently between each addition.
• Heat until the sugar is completely dissolved.
• Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
• Stir in the all the pectin; return to a full, rolling boil, stirring constantly.
• Boil/stir constantly, for 1 minute; remove pan from heat.
• Skim off foam.
• Gently stir in the butter and cinnamon until combined.
• To prevent floating fruit, let preserves cool 5 minutes before filling jars.
• Gently stir the preserves to distribute the fruit.
• Ladle the preservers into hot jars, leaving ¼ inch headspace.
• Wipe jar rims and threads with a clean, damp cloth.
• Cover with hot lids and apply screw rings.
• Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.

BLUEBERRY PRESERVES

Steps:

• Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.