Bluebarb Jam Food

BLUEBARB JAM

Steps:

• Combine fruits in large heavy saucepan.
• Add sugar and mix well.
• Place over high heat in a large heavy pan. Bring to a full boil and boil hard for 1 minute, stirring constantly.
• Remove from heat.
• Add pectin. Stir and skim for 6-7 minutes.
• Freeze or can in hot sterile jars.
• Makes 8-9 half pints.

BLUEBARB JAM

Steps:

• Add rhubarb and berries to a large saucepan, add sugar, mix.
• Bring to a full boil at high heat, boil hard for 1 minute, stirring constantly. Remove from heat, stir in pectin, skim.
• Pour into hot sterilized jars 1/8" from top. Wipe top of jar clean. Adjust lids, seal.
• Process in boiling water bath for 5 minutes.
• Makes about 9 half pints.

BLUEBERRY RHUBARB JAM

Steps:

• Prepare a small water bath canning pot and four half pint jars.
• Pour the blueberries into a non-reactive pot (I used a five quart Dutch oven for this batch and it worked nicely). Using a potato masher, work the blueberries until they're mostly crushed. Add the rhubarb. Whisk the pectin into the sugar and add that to the pot as well.
• Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 18 to 22 minutes, until the fruit starts to thicken into jam.
• Once the jam has thickened satisfyingly and has reduced by at least one-third, it is done.
• Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
• When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

BLUEBERRY JAM BARS

Steps:

• For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
• For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
• Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
• Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
• Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
• Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.

BLUEBERRY JAM

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.

BLUEBERRY RHUBARB (BLUEBARB) JAM

Steps:

• Boil water and rhubarb until tender, about 10-15 minutes. Stir occasionally.
• Add sugar, stir and bring to a boil again.
• Add pie filling, stir, boil 10 minutes.
• Turn off the heat.
• Stir in jello.
• Put in hot jars & seal.

SURE.JELL BLUEBERRY JAM

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.)