Blueberry Cherry Jelly Food

CHERRY BERRY JAM

Steps:

• Combine the berries, cherries, sugar and lemon juice in a large, heavy-duty saucepan. Mix well and let sit for 10 minutes. Bring to a boil over medium-high heat. Continue to boil, stirring frequently, for 10-15 minutes, or until mixture thickens into a jelly-like consistency.
• Remove from heat and immediately pour into mason jars. Seal tightly and let cool. Store in the refrigerator for 4-6 weeks or the freezer for 6 months.

BLUEBERRY-CHERRY JAM

Steps:

• Measure berries, then crush.
• Pit and finely chop cherries then measure.
• Mix fruit into 8 qt pot.
• Add pectin to fruit in pot.
• Bring to a full boil over high heat.
• Add sugar and stir.
• Return to a boil and boil hard for 1 minute, stirring constantly.
• Remove from heat, skim off any foam and ladle into hot jars.
• Wipe jar rims and threads, top with two piece lids, tighten lids.
• Process for 10 minutes in hot water bath.

CANNED BLUEBERRY JAM

Steps:

• Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

BLUEBERRY JELLY

Steps:

• Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. 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 for 5 minutes. Remove jars and cool.

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.)

EASY SMALL-BATCH CHERRY BERRY JAM

Steps:

• Slice clean cherries into 4 pieces, discarding the stems and pits.
• Place the cherries and blueberries in a medium saucepan with lemon juice (or any juice: 2 tbsp - 4 tbsp), and maple syrup over medium-high heat.
• Bring up to a boil, then reduce heat to medium and simmer (slow boil) for 15 - 30 minutes gently pressing the fruit with a masher or the back of a large slotted spoon. Stir frequently.
• The fruit will continue to breakdown and reduce on the stove (it thickens more as it cools). Leave on the heat until close to desired thickness is achieved. This could take more or less time depending on the choice of fruit.
• The jam will look thicker/heavier, the liquid will not be watery/loose anymore.
• Place a small amount of jam on a plate in the freezer for a few minutes, if it starts to gel, it is ready. If not, continue to cook for a few more minutes.
• Some fruit takes 30 minutes or more to reduce - it depends on the size and type of fruit, how juicy it is, and how hot your stove is.
• Pro Tip: After you've made this jam a few times, you will instinctively know when it's ready!
• Taste and adjust sweetness and tartness levels as desired for personal preference.
• If using the chia seed thickening method, stir them in (~2 tbsp) once the fruit is broken down.
• Remove from heat and let cool completely.
• Transfer cooled jam to a glass jar with a lid and store in the fridge or a freezer-friendly container and store in the freezer.

BLUEBERRY-CHERRY JELLY

Steps:

• Crush blueberries in bottom of large saucepan.
• Pit cherries, mash, and add to blueberries.
• Add water and bring to a boil.
• Allow to simmer for 10 minutes keeping pan covered.
• Remove from heat and place in jelly bag and allow juices to drip.
• Combine recovered juices with sugar in a deep saucepan and mix well till sugar is dissolved.
• Bring to a boil and add pectin.
• Hold at the boil for 1 full minute while stirring constantly.
• Skim off foam and pour into hot, sterile jelly jars and seal.
• Process in water bath 5 minutes.

SURE.JELL BLUEBERRY JELLY

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 blueberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a 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 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
• Stir pectin into 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, stirring constantly. 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 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

BLUEBERRY/CHERRY JAM

Steps:

• Measure fruit whole, I used my processor and pulsed until finely chopped, measure 4 cups of finely chopped fruit.
• In large saucepan stir together prepared fruit, lemon juice and Certo Pectin Crystals.
• Bring to a boil over high heat.
• Add all sugar.
• Return to a hard boil for 1 minute.
• Remove from heat. Stir and skim for 5 minutes, to prevent floating fruit. Pout into hot sterilized jars to 1/4 inch from rim, Cover with lids and screw rings on tightly.
• Process in a boiling water bath for 10 minutes (adjust processing time for about sea level).
• Note: I ended up with about 6 3/4 half pint jars of jam. I always so up an extra jar and a couple extra lids when preparing them.
• Cooked jams may be stored on shelf unopened for up to 1 year.
• It's important to use sterilized jars, lids and utensils when preparing cooked jams.
• Jars can be sterilized in the oven at 225F for 10 minutes and should be kept warm until filling time.
• Lids should be placed in boiled water and kept warm until ready to use.

BLUEBERRY JAM

Steps:

• Crush the blueberries in a large kettle.
• Place over high heat and add pectin and lemon juice. Bring to a boil, stirring constantly. Stir in the sugar, bring back to a boil, and let boil for 1 minute.
• Remove kettle from heat. Skim off and discard any foam. Carefully ladle jam into hot, sterilized jars, leaving 1/4 inch head space. Wipe excess jam from inside and outside rims, then seal.

BLUEBERRY CHERRY PIE

Steps:

• Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
• Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
• Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.