BLUEBERRY LEMON JAM (NO PECTIN RECIPE)
This is a wonderful, slightly chunky jam made without Pectin. For a more intense Lemon Flavor, add an extra teaspoon of Lemon Rind to the recipe.
Provided by kelycarter_
Categories Berries
Time 30m
Yield 4-5 jars
Number Of Ingredients 4
Steps:
- In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
- Add remaining berries, sugar, lemon juice and lemon rind.
- Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
- Skim off any foam.
- Ladle jam into hot jars to within 1/4" of top rim.
- Can jam using preferred Safe Canning method.
EASY LEMON-BLUEBERRY JAM
After one taste of this delightfully sweet and simple jam, people will find it hard to believe that you didn't spend many long hours in a hot kitchen. Of course, you don't have to let them in on your "secret"! -Joyce Robbins, Old Hickory, Tennessee
Provided by Taste of Home
Time 15m
Yield 4 half-pints.
Number Of Ingredients 3
Steps:
- In a large saucepan, slightly crush 2 cups of blueberries. Add remaining berries and sugar, mix well. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved. Pour hot jam into jars or containers. Cover and cool. Refrigerate.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY LEMON DROP JAM
From mid-April to the end of July, you can find pints of Southern-grown blueberries at farmer's markets and even in some locally minded grocery stores. My home state of Georgia is one of the top producers of blueberries in the entire United States. An alternative to purchasing your pints is taking advantage of the numerous you-pick farms. And you won't have to look far - when news of blueberries' healthy antioxidant benefits hit the presses, blueberries exploded on the farmer's market scene like a pie-eating contest at a county fair - they're all over! Homemade blueberry jam will let you enjoy summer all year long.
Provided by Virginia Willis
Categories condiment
Time 1h30m
Yield Makes about 8 cups or eight 1/2-pints
Number Of Ingredients 4
Steps:
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the jam.
- Combine the blueberries, sugar, lemon juice and salt in a large, heavy-bottomed saucepan. Let stand until the berries start rendering their juice, about 15 minutes.
- Bring the blueberry mixture to a boil over medium-high heat, stirring occasionally. The mixture will bubble up, rising high up the sides of the saucepan. Using a slotted spoon, skim off any light-colored foam as it collects on the edges. Cook the jam until it reaches the jelling point, 220 degrees F on an instant-read thermometer, 30 to 45 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
- While the jam is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the jam reaches the jelling point (220 degrees F) add the reserved lemon zest and stir to combine.
- Place eight clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 15 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
BLUEBERRY JAM WITH LIME
The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes. The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else. Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries.
Provided by Julia Moskin
Categories condiments, project
Time 2h
Yield 2 pints
Number Of Ingredients 5
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
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 0 grams, Carbohydrate 101 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 92 grams
BLUEBERRY JAM
Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!
Provided by Rita1652
Categories Lemon
Time 50m
Yield 6 half pints
Number Of Ingredients 4
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.
BLUEBERRY-LEMON JAM
I love the combination of blueberry and lemon, so I can't wait to give this a try. From Ball Home Canning Products. It assumes you know safe and proper canning procedures.
Provided by Vino Girl
Categories Jellies
Time 15m
Yield 7 8 ounce jars
Number Of Ingredients 5
Steps:
- Prepare jars and lids according to manufacturer's instructions.
- Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot.
- Bring to a rolling boil over high heat; stir frequently.
- Stir in pectin.
- Boil hard for 1 minute.
- Remove from heat and skim foam (if necessary).
- Immediately ladle into hot jars, leaving a 1/4 inch headspace.
- Cap and process for 15 minutes in a boiling water canner.
BLUEBERRY LEMON JAM
Steps:
- Have ready four 8-ounce canning jars with 2-piece lids. Fill a large pot with water and bring to a boil over high heat, then decrease the heat so that the water is barely bubbling. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the jam. If you don't have a candy thermometer to tell you when the jam is done, place a small plate in the freezer.
- Combine the lemon slices, water, and 1/2 cup of the sugar in a large saucepan over medium-high heat; bring to a boil and cook undisturbed until the lemon slices are translucent, about 20 minutes. Add the remaining 3/4 cup sugar and the blueberries; cook, stirring occasionally, until the mixture thickens and reaches 220°F on a candy thermometer, 20 to 30 minutes.
- If you don't have a candy thermometer, remove the plate from the freezer and immediately spoon a teaspoon of jam onto it. Let it sit for a few minutes until the jam cools, then tilt the plate and see how much it runs. It will probably not wrinkle and get firm the way jams with more pectin would, but it should be thick and only slightly run. If it's too runny, continue cooking it down, stirring frequently, until it thickens further.
- While the jam is still hot, ladle it into the hot, sterilized canning jars, leaving about 1/4 inch of head space at the top. Remove any air bubbles by running a long, nonmetallic utensil, such as a chopstick or wooden skewer, between the jar and the jam. Top with the prepared lids, close tightly, and process for 5 minutes in a hot-water bath with the jars submerged by at least 1 to 2 inches of water. Remove from the water and let cool, undisturbed, to room temperature.
- Besides making that telltale ping when it seals, the lid of a properly sealed jar should be slightly concave and not move; if the lid springs down and back when you press your finger in the center, the lid is unsealed. If it doesn't seal, process it again or store it in the refrigerator instead of at room temperature. Store sealed jars in a cool, dry place.
BLUEBERRY, LEMON & CHILE JAM
I found this recipe a while ago somewhere on the internet and just got around to trying it out over my Memorial day canning weekend! I have changed it a little bit and I think it turned out really great! Beware - this is very spicy, if you wanted it to be less spicy you could use only half of a habanero pepper or leave the habanero out all together. The original author of the recipe noted that this recipe could be safely doubled - I haven't tried that yet....
Provided by anonymous
Categories Lemon
Time 1h20m
Yield 4 half pint jars
Number Of Ingredients 7
Steps:
- Combine the blueberries and sugar in a large stockpot and mix well. Let mixture sit for 20-30 minutes.
- Zest and juice both of the lemons into the pot and mash the blueberry mixture thoroughly with a potato masher.
- Prepare the peppers by seeding and mincing them. I use the mini workbowl of my food processor to finely mince the peppers and that works very well and is a big time saver! Add the minced peppers, cinnamon stick and salt to the blueberry mixture.
- Bring to a simmer over medium-high heat, reduce heat to low and simmer uncovered, stirring occasionally, until the jam is thickened - about 45 minutes. You may test for gel at this point if desired.
- Remove from heat, discard the cinnamon stick and ladle jam into hot jars leaving 1/4 inch headspace.
- Process for 10 minutes in a boiling water bath, adjusting processing time for altitude.
Nutrition Facts : Calories 141.5, Fat 0.9, SaturatedFat 0.1, Sodium 294.7, Carbohydrate 36.3, Fiber 6.5, Sugar 23.7, Protein 2.2
LEMON-BLUEBERRY JAM MUFFINS
Discover Lemon-Blueberry Jam Muffins that are a tribute to fresh summer flavors! But be warned: If you set these Lemon-Blueberry Jam Muffins out at a party, they'll be gone in an instant.
Provided by My Food and Family
Categories Summer 2019
Time 1h6m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Toss 1 cup blueberries with 1 Tbsp. sugar and 1/4 tsp. lemon zest in saucepan; cook on medium heat 5 min. or until slightly thickened, stirring frequently while using back of spoon to gently crush berries. Spoon into small bowl; cool completely.
- Heat oven to 375ºF. Reserve 1 Tbsp. of the remaining sugar for later use. Combine remaining sugar with flour and baking powder in large bowl. Whisk eggs, milk, butter and lemon juice until blended. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.) Stir in cream cheese and remaining blueberries.
- Spoon 1 Tbsp. batter into each of 12 paper-lined muffin cups. Top each with 1/2 tsp. blueberry mixture; swirl gently with toothpick. Cover with layers of remaining batter and blueberry mixture; swirl gently.
- Combine remaining lemon zest and reserved sugar; sprinkle over batter.
- Bake 26 min. or until toothpick inserted in centers comes out clean and tops of muffins are golden brown. Cool in pan 5 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
More about "blueberry lemon jam food"
BLUEBERRY LEMON JAM - MY HOMEMADE ROOTS
From myhomemaderoots.com
4.4/5 (21)Servings 6
- In a large bowl, mash the berries with a potato masher or wooden spoon, then transfer the crushed berries to a large, heavy-bottomed pot.
- In a second bowl, mix the pectin with ¼ cup of the sugar, setting aside the remaining 5 ¾ cups of sugar. Stir the pectin/sugar mixture into the mashed berries, then add the lemon zest, lemon juice, and nutmeg to the pot.
- Add the remaining sugar. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and allow to cool for 10 minutes, stirring occasionally to distribute the fruit. Skim foam if necessary.
BLUEBERRY LEMONADE JAM | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
BLUEBERRY LAVENDER JAM - DELICIOUSLY PLATED
From deliciouslyplated.com
BLUEBERRY LEMON APRICOT JAM - THE DARING GOURMET
From daringgourmet.com
BLUEBERRY LEMON REFRIGERATOR JAM | TASTES OF LIZZY T
From tastesoflizzyt.com
BLUEBERRY JAM RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
HOW TO MAKE BLUEBERRY MARMALADE RECIPE - THE …
From thespruceeats.com
LEMON BLUEBERRY JAM - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
BLUEBERRY-LEMON JAM - CANNING RECIPES
From canning-recipes.com
LIGHTER LEMON-BLUEBERRY JAM | PAULA DEEN
From pauladeen.com
BLUEBERRY LAVENDER JAM RECIPE - SERIOUS EATS
From seriouseats.com
BLUEBERRY LEMON JAM RECIPE - FOOD FANATIC
From foodfanatic.com
EASY BLUEBERRY JAM RECIPE - FAMILY FOCUS BLOG
From familyfocusblog.com
BLUEBERRY LEMON JAM | BERRYMAN BROTHERS
From berrymanfarms.ca
SMALL BATCH BLUEBERRY-LEMON REFRIGERATOR JAM | FOOD ON FIFTH
From foodonfifth.com
BLUEBERRY LEMON JAM | ETSY
From etsy.com
EASY BLUEBERRY LEMON JAM - SPOONFUL OF PLANTS
From pinterest.ca
TRADITIONAL NEWFOUNDLAND BLUEBERRY JAM - BONITA'S KITCHEN
From bonitaskitchen.com
BLUEBERRY LEMON JAM - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
BLUE RIBBON COUNTRY CANNING: BLUEBERRY JAM RECIPE
From organicauthority.com
BLUEBERRY-LEMON ZEST JAM - ELLEN ECKER OGDEN
From ellenogden.com
BLUEBERRY LEMON JAM (WITH PICTURES) - INSTRUCTABLES
From instructables.com
WILD BLUEBERRY LEMON JAM | THE STAR
From thestar.com
BLUEBERRY LEMON BASIL JAM - DAILY DISH RECIPES
From dailydishrecipes.com
EASY BLUEBERRY JAM RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BLUEBERRY JAM WITH LEMON AND THYME | BLUEBERRIES | BOSTON …
From bostonorganics.grubmarket.com
HOMEMADE BLUEBERRY JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY THYME LEMON JAM | BAKED BREE
From bakedbree.com
LEMON BLUEBERRY DANISH - I AM BAKER
From iambaker.net
BLUEBERRY JAM WITH LEMON AND THYME | SAVEUR
From saveur.com
LEMON BUTTERMILK CAKE WITH BLUEBERRY JAM FILLING
From xokatierosario.com
PAULA'S HOMEMADE BLUEBERRY LEMON PRESERVES | PAULA DEEN
From pauladeen.com
LEMON HONEY BLUEBERRY JAM RECIPE | DRISCOLL'S
From driscolls.com
LEMON BLUEBERRY ANGEL FOOD CAKE ROLL - THE RECIPE REBEL
From thereciperebel.com
BLUEBERRY LEMON JAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY BLUEBERRY JAM (SMALL BATCH, NO ADDED PECTIN - FUSS FREE …
From fussfreeflavours.com
BLUEBERRY LEMON THYME JAM – ARLOTTA FOOD STUDIO LLC
From arlottafood.com
EASY BLUEBERRY LEMON JAM RECIPE - THETOLERANTVEGAN.COM
From thetolerantvegan.com
LEMON BLUEBERRY JAM — SCRATCH PANTRY
From scratchpantry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love