Blueberry And Fig Jam Low Or No Sugar Food

BLUEBERRY-FIG JAM

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.

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.

BLUEBERRY AND FIG JAM-LOW OR NO SUGAR

Steps:

• Mix the dry pectin with about 1/2 cup of sugar or other sweetener.
• Place the blueberries and figs in a heavy non reactive pot with the pectin mixture and cook to a full boil. Stirring often. Add the remaining sugar and bring to a hard boil for 3 minutes. Stir in grand marnier off the flame if using.
• Fill the jars to 1/4 inch head space. wipe any spilled jam off the top, seat the lid and tighten the ring around them.
• Place the boiling water canner covered by at least 2 inch of hot water and process for 5 minutes. Shut off flame, uncover and leave for 5 more minutes. Remove to a draft free spot and cool for 12-24 hours.
• Check for sealing and store out of direct light for 1 year.

HONEYED FIG AND BLUEBERRY JAM

Steps:

• Mix pectin and sugar together.
• In a large pot add remaining ingredients with the pectin mixture.
• Bring to a full rolling boil. About 10 minutes.
• Test for jelling.
• Pour into sterilized jars leaving 1/4 head space.
• Be sure to remove vanilla bean and cinnamon sticks if used.
• Wipe rims and place sterilized lids and rings on.
• Process in a boiling water bath covered by 2 inches of water.
• Altitude times.
• 1,000-3000 for 5 minutes.
• 3000-6000 for 10 minutes.
• 6000-8000 for 15 minutes.
• 8000-10,000 for 20 minutes.
• Remove jars and cool for 12-24 hours.
• You can remove rings and wipe jars.
• Label.
• Store in a cool dark place.

DELICIOUS BLUEBERRY JAM RECIPE - LOW SUGAR OPTIONS

Steps:

• Clean your jars in warm, soapy water, dry, and set aside.
• Measure out six cups of fresh or frozen berries. Rinse them and shake them dry. Pick through the fresh berries to find any stems or other impurities.
• Add the berries to the large stock or soup pot, and mash the berries thoroughly. You could use an immersion blender if you wanted, but it's not necessary. As the berries cook, they will soften and dissolve.
• Following the instructions on your pectin box, add the pectin, zest of one lemon, and the dash of freshly grated nutmeg. Bring the berries to a rolling boil, a boil that doesn't stop even when stirred. Be sure to stir constantly, so the berries don't burn.
• When the berries have come to a full rolling boil, add the sugar and stir.
• Once the fruit has returned to the boil, set the timer for one minute. Stir constantly, and when the timer goes off, remove the pot from the heat.
• Test the jam by pouring a small bit on a frozen spoon and see if it sets properly. If it does not, return the pot to the stove and boil for another minute. Remember, it often takes an entire day to fully set, so if it's a little runny, that's okay.
• While the jam is still liquid, transfer it to the hot jars and containers you want to store it in, and prepare it for canning in a hot water bath or freezer storage. Don't forget to wipe jar rims before you finish preserving them!