BLUEBERRY BOURBON JAM RECIPE
Delicious blueberry bourbon jam is a perfect way to capture the flavor of ripe, juicy blueberries.
Provided by Cheryl Bennett
Categories Jam recipes
Time 50m
Number Of Ingredients 7
Steps:
- In a water bath canning pot with a rack, sterilize canning jars by bringing them up to a simmer in the water. In a small pot, sterilize lids and rings by bringing those up to a simmer as well. (you can add everything to one pot, but you'll need to go fishing for the lids and rings)
- In a 12 quart pot, add crushed blueberries and pectin. Stir to combine.
- Add lemon juice, vanilla beans and bourbon. Bring mixture to a rolling boil over medium high heat, stirring frequently.
- Remove jars, lids and rings from water, set aside.
- Once blueberry mixture is boiling, add in sugar all at once and bring jam mixture back up to a full rolling boil, while stirring constantly. (Meaning, you can't stir the bubbles down). Boil hard for one minute.
- Remove jam from heat and ladle into warm sterilized jars, leaving 1/4" space.
- Wipe the rims with a damp paper towel to make sure they are clean.
- Top jars with lids and screw on bands to fingertip tight. (Do not over tighten)
- Carefully lower into water bath canner and process in boiling water for 10 minutes.
- Set jars on the counter and wait for the lovely "ping" to let you know they have sealed.
Nutrition Facts : Calories 49 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 1 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BLUEBERRY JAM
Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time
Provided by Esther Clark
Categories Condiment
Time 45m
Yield Makes 2 x 500ml jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein
BLUEBERRY JAM
I used to make this every summer when I lived in NJ and we would pick blueberries at "Blueberry Acres".
Provided by Dee514
Categories Berries
Time 20m
Yield 5 8ounce jars
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the gelatin and water, and let stand for 1 minute.
- Cook the gelatin/water over low heat about 5 minutes, stirring until dissolved.
- Stir in the blueberries, sugar, lemon juice, butter and cinnamon.
- Bring to a boil, over medium-high heat.
- Boil for 10 minutes, stirring constantly.
- Remove from the heat and stir in the vanilla.
- Spoon into sterilized jars.
Nutrition Facts : Calories 212.3, Fat 1.2, SaturatedFat 0.5, Cholesterol 2, Sodium 21.4, Carbohydrate 47.8, Fiber 3, Sugar 42, Protein 5.7
BLUEBERRY BOURBON SMASH RECIPE BY TASTY
Here's what you need: light brown sugar, water, blueberry, ice, bourbon, lemon juice, blueberry simple syrup, ginger beer, lemon wedge
Provided by Betsy Carter
Categories Drinks
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, combine the brown sugar and water. Bring to a boil, stirring to dissolve the sugar completely.
- Add the blueberries to the pot and boil until the berries begin to burst, about 15 minutes. Remove from heat and cool for 5-10 minutes.
- Transfer the mixture to a blender and blend until smooth.
- Strain the syrup through a fine-mesh sieve or cheesecloth. Store in an airtight container in the refrigerator for up to 1 month.
- In a cocktail shaker filled with ice, combine the bourbon, lemon juice, and simple syrup. Shake vigorously for 20 seconds.
- Strain into a glass filled with ice and top with ginger beer.
- Garnish with lemon wedge.
- Enjoy!
FRIED BRIE STICKS WITH BLUEBERRY BOURBON JAM RECIPE BY TASTY
Take snack time to the next level with these fried Brie sticks! Creamy Brie cheese is cut into sticks, coated in crushed butter crackers, and fried to golden brown perfection. Double-coating the Brie sticks helps ensure no cheese escapes during frying, while freezing the breaded sticks prior to frying helps them hold their shape. Serve with homemade blueberry bourbon jam and bacon jam for the perfect savory-sweet balance.
Provided by Tikeyah Whittle
Categories Sides
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the blueberry maple bourbon sauce: In a small saucepan, stir together the blueberry jam, maple syrup, and water. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Add the bourbon and continue simmering for 1-2 minutes, until the alcohol cooks off. Remove the pot from heat and stir in the vanilla, salt, and pepper. Set aside until ready to serve. If making ahead of time, cover and refrigerate for up to 1 month. Re-warm before serving.
- Make the Brie sticks: Line a baking sheet with parchment paper.
- Cut each Brie wheel into ½-inch-wide sticks. Transfer to the prepared baking sheet and refrigerate while you prepare the breading station.
- Add the butter crackers to a food processor and process into fine, uniform crumbs. Transfer to a wide, shallow bowl.
- Add the eggs and flour to 2 separate wide, shallow bowls.
- Dredge each Brie stick in the flour to coat completely. Coat in the egg, ensuring there are no visible dry spots, then roll in the cracker crumbs to coat. Dip again in the eggs and cracker crumbs. Freeze the Brie sticks for at least 30 minutes, up to overnight.
- Heat the vegetable oil in a wide, shallow pan over medium heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.
- Working in batches to avoid overcrowding the pan, fry the Brie sticks in the hot oil until golden brown, 1-2 minutes. Transfer to the wire rack and immediately sprinkle with salt.
- Serve the Brie sticks hot with the warm blueberry maple bourbon sauce and bacon jam alongside for dipping.
- Enjoy!
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