Blueberry Jam Glaze Food

BLUEBERRY JAM CAKE BARS

Steps:

• Preheat oven to 350°F (176°C) and line a 9 inch square baking pan with aluminum foil or parchment paper. 2
• . Combine flour, 1 cup (207g) of sugar, baking powder, salt and 1 teaspoon of cinnamon in a large mixer bowl. Set aside.
• . Whisk together melted butter and sour cream in another medium sized bowl.
• . Add vanilla extract and egg to the butter mixture and whisk until well combined.
• . Add wet ingredients to dry ingredients and beat until well combined.
• . Spread about half of the batter into the bottom of the prepared pan.
• . Spread the blueberry jam into an even layer on top of the batter.
• . Crumble the remaining batter and drop over the blueberry jam, forming an even layer.
• . Combine remaining 1 1/2 teaspoons of cinnamon and 1/4 cup (52g) of sugar in a small bowl, then sprinkle over the top of the batter.
• 0. Bake bars for 20-25 minutes, then remove from oven to cool completely.
• 1. If you want to add the glaze, combine all ingredients in a small bowl and whisk until smooth. Drizzle the glaze over the bars.
• 2. Cut bars into squares. They can be stored at room temperature or in the fridge. I loved them both ways.

BLUEBERRY JAM

Steps:

• Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes. , Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well. , Pour into jars or plastic containers; store in the refrigerator up to three weeks.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

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 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.