Blueberry Preserves Food

RECIPE: BLUEBERRY PRESERVES

Steps:

• In a large pot, bring the mix together the sugar and blueberries. Bring to a boil. Boil for 3-5 minutes or until the blueberries are soft and easy to smash. While the mixture is boiling, smash the blueberries. I don't have a fancy smashing tool so I used the bottom of a hefty glass.
• Add lemon juice and pectin. Mix well and reduce heat to a simmer. Simmer for a few minutes or until slightly thickened.
• Remove the sauce from the heat. Transfer to jars and refrigerate for up to two weeks.

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.

BLUEBERRY PRESERVES

Steps:

• Rinse the blueberries in cold water without soaking them.
• Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer.
• Pour simmering mixture into a ceramic (or glass) bowl. Cover with parchment round and transfer to refrigerator. Refrigerate overnight.
• The next day, transfer mixture to a large pot and bring to a boil over high heat, stirring gently.
• Continue to cook over high heat for 5 to 10 minutes, stirring and skimming as necessary.
• Check set (mixture should reach 221 degrees).
• Pour the jam into sterilized jars, filling to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not overtighten. At this point, jam may be kept refrigerated up to 1 month.

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 PRESERVES

Steps:

• Combine all ingredients in a large stainless pot.
• Cook to the jell point or until desired thickness is reached.
• Stir frequently.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process for 15 minutes in a boiling water bath at altitudes up to 1000 feet.

HONEY SWEETENED BLUEBERRY JAM

Steps:

• Pour the berries into a low, wide, non-reactive pan and mash.
• Add the honey and lemon juice and stir to combine. Let the mixture sit until the honey begins to dissolve.
• Place the pan on the stove and bring to a boil. Cook, stirring regularly, for 10 to 12 minutes, until the jam thickens.
• To make the jam shelf stable, pour it into clean, hot jars. Apply lids and rings and process in a boiling water bath canner for ten minutes.
• When time is up, remove jars from the canner and place them on a folded kitchen towel and let them cool.
• When the jars are room temperature, check the seals. If the lids have gone concave and don't wiggle at all, they are sealed.
• Any unsealed jars should be refrigerated and used within a few weeks.
• If you don't want to process the jam, just pour it into a jar, let it cool, and put it in the refrigerator.

BLUEBERRY PRESERVES

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil; cook 15-18 minutes or until thickened, stirring frequently., Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized 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 5 minutes. Remove jars and cool.

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Steps:

• Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.
• Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing.
• Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.