Blueberry Mint Jelly Food

BLUEBERRY JELLY

Steps:

• Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

BLUEBERRY JAM WITH MINT

Steps:

• Prep: Place a saucer with 5 metal teaspoons in a flat place in your freezer for testing the jam later. Rinse the mint well under cold water, pat it dry between two paper towels, and set aside.
• Sterilize the jars: Gather five 8-ounce jars and a stock pot that will allow water to cover the jar tops by 1″. Wash the jars and set them in your pot, right-side-up. Fill pot with enough hot water to cover the jars by 1″. Bring to a full rolling boil over high heat (covering the pot with the lid will speed up the boiling) and then boil for 10 minutes, to sterilize the jars. Turn off heat and remove the jars using jar lifter tongs, drain well, and set aside to dry on a clean surface.
• Clean the lids: Place jar lids in a small pan with enough water to just cover them. Bring to a slow simmer and keep hot until you fill the jars with jam. (Do not boil the lids, as the higher water temperature can harm the rubber sealing rings on the lids.)
• Cook the jam: Combine the blueberries, sugar, and lemon juice in a wide nonreactive pan (do not use an aluminum pan) with an 11- or 12-quart capacity. Place the pan over medium-high heat and cook, stirring constantly, until the juice begins to run from the berries. When the juice starts flowing freely, increase the heat to high. Continue to cook, stirring very frequently, until the mixture boils. Once it reaches a boil, cook it for 10 to 15 minutes more, stirring frequently, and decreasing the heat slightly if the jam starts to stick. Begin testing for doneness after 10 minutes.
• Test jam for doneness: To test for doneness, carefully transfer a scant half-teaspoonful of jam to one of your frozen spoons. Be careful to not add too much, as that will alter your doneness results - just a half of a teaspoon is all you want! Place the spoon back in the freezer for 3 minutes, then remove again and carefully feel the underside of the spoon. It should be neither warm nor cold. If it is still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the jam runs. If it runs ever so very slightly, this is when I say it's ready. If it runs more freely, cook the jam for another minute, stirring, and test again as needed. If you like your jam very thick, wait until it doesn't run at all.
• Skim jam & steep the mint: Turn off the heat and do not stir. Using a stainless steel spoon, skim any foam from the surface the jam. Place the mint sprigs into the jam and let steep for a minute or two off the heat. Taste carefully and either remove the mint or leave it in for another minute or two. Keep in mind that its flavor will be slightly milder once the jam has cooled. When the flavor is strong enough for you, use tongs to discard the mint.
• Add jam to jars: Pour the jam into your sterilized jars, leaving 1/4″ headspace at the top - I like to use a ladle and wide-mouth funnel for filling the jars. Use a damp paper towel to wipe the rims of the jars clean, then put a hot flat lid and a ring on each jar, adjusting the ring so that it's just finger-tight.
• Return the filled jars to the stock pot, making sure the water covers the jars by at least 1″. Bring to a boil. I put the lid on the pot to speed up the boiling, then remove the lid once the boiling starts. Then boil for 10 minutes to process.
• Remove the jars to a folded towel on the counter, with at least 1″ of space between jars. Do not disturb for 12 hours. As the jam cools, you may hear a few little pops as the lids seal. Before putting your jam away, be sure to feel the top of each lid to verify that it has sealed. It should be curving in very slightly in the middle and not be able to be pushed down any further. If any jars have not sealed, keep them in the refrigerator. Label the sealed jars and store for up to 1 year in a cool dark place. After you open a jar, keep it in the refrigerator.

BLUEBERRY-MINT JELLY

Steps:

• Wash and clean berries.
• Make a strong tea by placing the mint leaves in a saucepan and adding the water, then bringing to a boil.
• As soon as it begins to boil, remove from heat, cover, and allow to sit steeping for 10 minutes.
• Strain the leaves out and measure ½ cup of the tea
• Crush berries in bottom of saucepan and combine with the mint tea.
• Bring to a simmer over medium heat and simmer for 5 minutes.
• Remove from heat and strain mixture through a jelly bag.
• Measure the captured juice and add sugar.
• Mix well and bring to a boil.
• Add pectin and stir constantly for 1 minute while at a full boil.
• Skim off foam and pour into hot, sterile jelly jars and seal.
• Process 5 minutes in water bath.

JALAPENO MINT JELLY

Steps:

• Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
• Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.
• Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.

RASPBERRY MINT JAM

Steps:

• In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

SAVORY BLUEBERRY-ONION JAM

Steps:

• In a Dutch oven, heat oil over medium heat. Add onions, tarragon, thyme, salt and pepper. Reduce heat to medium-low; cook 30-35 minutes or until liquid is evaporated, stirring occasionally., Add blueberries, honey, vinegar and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, 50-55 minutes or until mixture is thickened, stirring occasionally. Remove from heat., Carefully ladle hot mixture into 6 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

MINT JELLY

Steps:

• In a Dutch oven, bring mint and water to a boil. Boil for 1 minute. Remove from the heat and pour though a fine sieve, reserving mint liquid. Discard leaves. , Return liquid to pan. Add the sugar, vinegar and butter; bring to a boil, stirring constantly. Quickly add contents of both pectin pouches; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring. , Carefully ladle into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , Or, cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks or freeze for up to 12 months.)

SURE.JELL BLUEBERRY JELLY

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.
• Crush blueberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. 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 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

BLUEBERRY JELLY

Steps:

• Wash and clean blueberries.
• Crush with a masher.
• Place in a deep saucepan and gently cook for 10 minutes or till the juice flows.
• Strain through a jelly bag to capture the juice.
• Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom.
• Add the pectin and hold at a boil for 1 full minute while stirring constantly.
• Skim off foam and pour into hot, sterile jelly jars and seal.

BLUEBERRY JALAPENO JELLY

Steps:

• In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside.
• In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag.
• Combine both liquids into one of the pans, adding sugar/Splenda. Cook on medium low until the sugar dissolved. Skim any foam off of the surface.
• Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
• Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
• Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
• Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward.
• If they do not pop, they are not sealed and will need to be refrigerated and used immediately.

LIME MINT JELLY

Steps:

• In a large saucepan, combine sugar, water and lime juice; add food coloring if desired. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin, mint and lime zest. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

EASY BASIL JELLY

Steps:

• Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes.
• Strain liquid into large saucepan and add the other 2 cups of apple juice, vinegar, and green coloring, stirring to blend.
• Bring to a hard boil, and stir in sugar and pectin and return to a hard boil, stirring constantly, and cooking until jelly point is reached.
• Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon.
• Pour mixture into sterilized half-pint jars (you will need 3-4), leaving 1/2" of headroom at the top.
• Attach lids and bands, and process for 15 minutes in a water bath canner.
• When cool, check the seals.
• Refrigerate promptly any that do not seal properly, and remove bands from the others and store in a cool, dry area.