Blueberry Jam Sandwich Cookies Food

BLUEBERRY AND RAISIN JAM

Steps:

• Blend raisins and orange juice in a blender or food processor until smooth; transfer mixture to a pot. Blend blueberries in blender or food processor until pureed; add to raisin mixture. Stir pectin into fruit mixture and bring to a boil. Mix sugar into fruit mixture; boil, stirring often, until sugar is dissolved, about 5 more minutes.
• Sterilize the jars and lids in boiling water for 10 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

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.

BLUEBERRY JAM SANDWICH COOKIES

Steps:

• For jam:
• Combine blueberries, fruit pectin, and butter in large nonstick skillet. Stir constantly over medium-high heat until mixture boils. Add sugar and return to boil, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Remove from heat. Transfer mixture to small glass bowl; cover and chill until jam is cold, at least 6 hours (jam will thicken slightly while chilling). DO AHEAD: Can be made 1 week ahead. Keep chilled.
• For cookies:
• Using electric mixer, beat butter, 1 cup sugar, lemon peel, and salt in large bowl until light and fluffy, about 2 minutes. Add yolks and beat until blended. Add flour in 2 additions, beating just until blended after each addition. Gather dough together; divide in half. Place 1 dough half on sheet of waxed paper or parchment paper. Form dough into 1 1/2-inch-wide square or round log; smooth with dampened fingers. Wrap log in waxed paper. Repeat with second dough half. Chill dough until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Position rack in center of oven and preheat to 400°F. Line 2 large rimmed baking sheets with silicone baking mats, smooth side up, or parchment paper. Cut dough logs into scant 1/4-inch-thick squares or rounds. Arrange on prepared baking sheets, spacing 2 inches apart. Sprinkle half of dough squares or rounds generously with raw sugar (leave remaining plain).
• Bake cookies, 1 sheet at a time, until edges are light golden, 10 to 12 minutes. Transfer cookies to rack and cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
• Just before serving, spread 1 generous teaspoon jam over bottom (flat side) of each plain (not sugared) cookie. Top each with sugared cookie, sugared side up, and serve.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

BLUEBERRY JAM

Steps:

• Thaw and drain blueberries.
• Crush blueberries one layer at a time.
• Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
• Stir in Fruit Jell pectin.
• Bring mixture to a boil, stirring constantly.
• Add sugar, stirring to dissolve.
• Return mixture to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Preserve It-.
• Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
• Wipe jar rim clean.
• Place lid on jar and tighten band, just until a point of resistance is met.
• Process 10 minutes in a boiling-water canner.
• Cool for 12 to 24 hours.
• Remove bands.
• Lids should be concave in middle.
• Yield: About 6 half pints.

TOASTED ALMOND AND BLUEBERRY JAM SANDWICH COOKIES

Steps:

• sift the flour and salt into a medium bowl and set aside.
• In a large bowl,using an electric mixer on medium speed, beat the butter and 3/4 cup powdered sugar until smooth and slightly lightened in color, about 1 minute on low speed. Stop the mixer and scrape down the sides of the bowl as needed during mixing.
• On low speed, mix in the vanilla, almond extract and ground toasted almonds.(see note at bottom).
• Mix in the flour mixture just until the flour is incorporated adn the dough holds together.
• Divide the dough in half and form in two 6" disks.
• Wrap each one in plastic wrap and refrigerate the dough until it is cold and firm enough to roll, about 40 minutes.
• Preheat the oven to 325°F.
• Line 2 baking sheets with parchment paper.
• Remove one piece of dough from the refrigerator.
• Put the dough between 2 large sheets of wax paper and roll it into a rectangle about 12 x 8" and 1/4" thick.
• Remove the top sheet of wax paper and discard it.
• Use a cookie cutter to cut out 3 1/2" circles (or any shape you like) from the dough, leaving the cookies on the wax paper.
• Turn the wax paper over, peel off the paper and use a metal spatula to help place the circles 1" apart on one of the prepared pans--(the cookies do not spread much).
• Set aside the dough scraps.
• Using a clean piece of wax paper, roll and cut the second piece of dough.gather together all the dough scraps, forming a smooth disc and repeat the rolling and cutting process -- you should have 20 cookies.
• Cut a 1" circle (or other shape) from the center of half of the cookies and remove those shapes(circles) from the cookies. The wide end of a pastry tube works well for cutting the circles -- the dough "holes" can be baked along with the cookies for snacks.
• Bake the cookies one sheet at a time until the edges are light brown and the tops firm, about 18 minutes.
• Cool, the cookies for 5 minutes on the baking sheets and then wide a wide metal spatula, transfer them to a wire rack to cool completley.
• Turn the cookies without the holes, bottom side up leaving a 1/4" plain edges, spread a rounded tsp of jam over each one.
• Sift powdered sugar over the cookies with holes, and place them on top of the jam-covered cookies.
• The cookie sandwiches can be stored in a tightly covered container at room temperature for up to 3 days.
• The prep time does not include chilling time.
• I find that toasting whole almonds takes me about 15 minutes. In a 325° preheated oven in single. I can always start to smell them just before they are golden. I cool them before finely chopping them or grinding them in a food processor.