Blueberry Vanilla Jam Food

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.

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

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 JAM BARS

Steps:

• For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
• For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
• Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
• Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
• Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
• Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.

OLD-FASHIONED BLUEBERRY JAM

Steps:

• In a Dutch oven, bring blueberries and water to a boil; mash and stir for 5 minutes. Add sugar and honey; boil gently, uncovered, over medium heat for 30 minutes, stirring frequently. , To test for doneness: Remove from heat; spoon about 1 tablespoon of hot jam onto a chilled plate and set plate in freezer until the jam has cooled to room temperature, 1-2 minutes. When the cooled jam holds its shape when mounded with a spoon, the jam has reached its desired thickness. If necessary, return to heat and repeat test after additional cooking. , Skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. of headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in boiling-water canner.