Blueberry Honey Jam Food
HONEY SWEETENED BLUEBERRY JAM
Marisa McClellan of Food in Jars shows us just how simple it is to make a small batch of her delicious Honey Sweetened Blueberry Jam. This recipe is great for beginners or those who don't want to can a large batch.
Provided by Marisa McClellan
Categories Sides
Time 10m
Number Of Ingredients 3
Steps:
- Pour the berries into a low, wide, non-reactive pan and mash.
- Add the honey and lemon juice and stir to combine. Let the mixture sit until the honey begins to dissolve.
- Place the pan on the stove and bring to a boil. Cook, stirring regularly, for 10 to 12 minutes, until the jam thickens.
- To make the jam shelf stable, pour it into clean, hot jars. Apply lids and rings and process in a boiling water bath canner for ten minutes.
- When time is up, remove jars from the canner and place them on a folded kitchen towel and let them cool.
- When the jars are room temperature, check the seals. If the lids have gone concave and don't wiggle at all, they are sealed.
- Any unsealed jars should be refrigerated and used within a few weeks.
- If you don't want to process the jam, just pour it into a jar, let it cool, and put it in the refrigerator.
Nutrition Facts : Calories 621 kcal, Carbohydrate 164 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 12 g, Sugar 141 g, ServingSize 1 serving
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
GINGER BLUEBERRY JAM
When I was very young, I watched my grandma make this jam in the kitchen. As I sneaked blueberries to snack on, she picked me up and told me that if I wanted any more, I'd need to learn to make this jam! -Jill Drury, River Forest, Illinois
Provided by Taste of Home
Time 35m
Yield 4 half-pints.
Number Of Ingredients 7
Steps:
- In a Dutch oven, mash the blueberries. Stir in sugar, pomegranate juice and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil and stir for 1 full minute. , Remove from the heat; skim off foam. Stir in crystallized and ground ginger. Ladle hot mixture into 4 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY HONEY JAM
Honey adds a slightly different flavour to this beautiful and easy jam. Fresh or frozen berries may be used. Adapted from Topp and Howard.
Provided by Cookin-jo
Categories Berries
Time 25m
Yield 4 half pints, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place blueberries, sugar, honey and lemon juice into a non-reactive saucepan and bring to a boil, stirring.
- Boil hard for 2 minutes, stirring constantly.
- Take off the heat, stir in the pectin and ladle into hot sterilized jars.
- Seal and process in a hot water bath for 10 minutes.
- Place hot jars on a towel on your counter and let cool overnight. Check seals.
Nutrition Facts : Calories 795, Fat 0.3, Sodium 5.6, Carbohydrate 208.5, Fiber 2.4, Sugar 203.7, Protein 0.9
HONEY BLUEBERRY COBBLER JAM
I work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. -Krystal Wertman, Humble, Texas
Provided by Taste of Home
Time 20m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly., Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in honey, nutmeg and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving., Freeze option: Freeze up to 12 months. To use, thaw in the refrigerator overnight before serving.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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