Blueberry Jam With Lime Food

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.

LUSCIOUS BLUEBERRY JAM

Steps:

• Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

BLUEBERRY GINGER JAM

Steps:

• In a medium saucepan, combine all ingredients.
• Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.

BLUEBERRY JAM WITH LIME

Steps:

• Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
• Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
• In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
• Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
• Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
• Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
• Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
• The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening. Info Box

BLUEBERRY LIME JAM

Steps:

• Wash the blueberries and drain well. Place the blueberries in a large, heavy-bottomed pot and crush the berries. (I use a potato masher; see notes) Add the pectin to crushed blueberries and stir to combine. Bring the mixture to a boil, stirring frequently. Add the sugar, stirring until dissolved. Stir in the lime zest and juice. Stirring constantly, return the mixture to a rolling boil. Once the mixture reaches a full rolling boil, continue the hard boil for 1 minute, stirring constantly. Remove the pot from the heat. If there is any foam, you may skim it from the top or simply stir the mixture for a minute or so until the bubbles dissipate. Ladle the hot jam into clean jars (a funnel is helpful), leaving ¼-inch headspace. With a clean cloth, wipe any drips from the rims of the jars, and adjust the two-piece caps. If you wish to store the jam at room temperature, process the jars for 15 minutes in a boiling water canner. Otherwise, store in the refrigerator where the jam will keep for quite a few weeks.

BLUEBERRY LIME JAM

Steps:

• 1. Gather your ingredients.
• 2. Crush blueberries one layer at a time in a deep saucepot or bowl which ever you prefer. Combine crushed blueberries and classic pectin in a large saucepot Bring to a boil, stirring frequently.
• 3. Add your sugar, stirring till dissolved. Stir in lime peel and lime juice. Return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam is necessary. (Be careful with this jam and make sure you have it in a deep saucepot, so that it doesn't splatter on you like it did me. It's hot and sticks to you; no joke. Plus this blueberry jam ain't got nothin' on cherry jam....it will stain your cabinets and anything else it gets on.)
• 4. Ladle hot jam into your hot jars, leaving 1/4 inch headspace. Wipe of the top of your jars with a hot wet towel and place the lids and top and tighten. Process 15 minutes in a boiling water bath.

BLUEBERRY LIME JAM

Steps:

• Crush blueberries one layer at a time.
• Combine crushed blueberries and pectin in a large saucepot.
• Bring to a boil, stirring frequently.
• Add sugar, stirring until dissolved.
• Stir in grated lime peel and lime juice.
• Return to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• remove from heat.
• Skim foam if necessary.
• Ladle hot jam into hot jars, leaving 1/4-inch headspace.
• Adjust two-piece caps.
• Process 15 minutes in a boiling water canner.
• Yield: about 6 half-pints.

BLUEBERRY JAM

Steps:

• In a large heavy pot add blueberries, lemon juice and sugar.
• Mix well.
• Over high heat bring to a full, hard boil and boil for 1 minute, stirring constantly.
• Remove from heat and add pectin, stir and skim off foam-stir again and skim again.
• Ladle into clean hot jars leaving 1/4 inch head space and process for 10 minutes in a boiling water bath.

BLUEBERRY CHERRY LIME JAM (BREAD MACHINE)

Steps:

• Wash your berries and pit your cherries! Hey, that rhymes!
• I use organic dried cane sugar or sucanat for my sweetener, but regular sugar will do fine too.
• Wash your lime and roll it under your hand on the counter top to help it release more juice. You can also put it in the microwave for about 30 seconds or so, then roll it.
• Juice the lime. Sure you can use juice from a bottle, but fresh makes a difference. Plus you get real lime zest. Lime zest is hard to find in the spice section, at least around here.
• Zest the lime until you get at least a teaspoon. I also added a few thin strips of lime peel (try not to get much pith -the white part-) because I love candied citrus peel.
• Put into your pan in order, sugar, pectin, berries, then lime. The breadmaker commandments say it matters. I didn't do it that way because I am a rebel and it turned out fine.
• Put your bowl into the breadmaker. Turn it to the jam setting. Let her rip! Check it at about 5 minutes in then maybe 5 minutes later, just to make sure nothing is sticking to the side. Other than that, it's like magic and does it without your input.
• Go for a run, watch an episode of your favorite TV drama, or chill for about 90 minutes.
• When your jam is done, open the bread machine and let it cool for quite awhile because hot fruit burns are NASTY!

CERTO® BLUEBERRY JAM

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.
• Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4-1/2 cups prepared blueberries into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir sugar into prepared blueberries in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to 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.)

SIMPLE BLUEBERRY JAM - NO PECTIN, JUST 3 INGREDIENTS!

Steps:

• Wash the blueberries in a colander.
• Put the blueberries, sugar and lemon juice into a preserving pan.
• Place the pan over a gentle heat to slowly dissolve the sugar crystals, stirring with a wooden spoon from time to time.
• As the sugar starts to melt and the fruit warms up, take a potato masher to mash the blueberries, leaving some whole if desired.
• Once the sugar has completely dissolved turn up the heat and bring the pan to a rolling boil and time for 15 minutes, stirring all the while (to prevent the sugar burning on the base).
• Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and is gel like then it's ready. Otherwise boil for another couple of minutes and repeat process until ready.
• Pot up the jam in a sterilised hot jar using a small ladle or jam funnel.
• Screw on lid immediately.
• See notes for storage instructions.

BLUEBERRY JAM

Steps:

• Place blueberries and lemon juice in a heavy-bottomed jam pot and gently bring to a simmer over low heat. Mash the blueberries to help them release their juices.
• Once the blueberries have released their juices, increase heat to medium-high, and add sugar.
• Cook the jam until it reaches gel stage, about 20 minutes. Test for gelling on a plate that's been in the freezer, or use an instant-read thermometer (220 degrees F at sea level).
• Pour finished jam into prepared jars, seal with 2 part lids. Store in the refrigerator or water bath can for a shelf-stable blueberry jam.

BLUEBERRY LIME JAM

Steps:

• Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
• Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
• In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
• Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
• Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
• Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
• Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
• The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

BLUEBERRY-LIME JAM

Steps:

• Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
• Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.

BLUEBERRY LIME JAM

Steps:

• Wash blueberries and remove all stems or rotten berries. Place as many berries as will fit in a single layer in a large saucepan or stock pot and crush with a potato masher. Add remaining berries and crush. Add powdered pectin to pan and stir to combine. While stirring frequently, bring crushed berries to a boil over medium-high heat, about 5 minutes. Pour sugar into pan and stir until dissolved. Add lime juice and lime peel and stir to combine. Bring entire mixture to a rolling boil while stirring constantly to prevent the jam from burning or sticking. Once jam reaches a rolling boil, set a kitchen timer for 1 minute. When timer sounds, remove from heat. Follow home canning and preserving instructions. Carefully pour jam into prepared jars, leaving 1/4-inch headspace. Clean rim of jar with a damp, clean cloth and position two-piece lid. Process jam in a boiling-water canner for 15 minutes. Remove and let rest for at least 12 hours before testing seals. If a jar has not sealed properly, you can re-can and reprocess it within 24 hours, or you can apply the refrigerator method for that jar(s). Canned and preserved jam will last for up to 1 year. Once opened, preserved jam will keep for two or more weeks in the refrigerator. Alternatively, you can skip the canning and preserving and simple refrigerate the jars if you plan to consume the jam immediately. If you find that you have too much, give a jar or containers worth to a friend. Refrigerated jam should be good for at least two weeks. Use your common sense to determine if it has spoiled, but more likely than not you'll have eaten it all long before that point.