Lemon Blueberry Jelly Food

LEMON BLUEBERRY JELLY

Steps:

• Combine the whole blueberries, pureed blueberries, & sugar in a large saucepan & bring to a boil over medium high heat. Remove from heat & mix in the lemon gelatin. Transfer to clean sterile jars, leaving 1 inch of headspace at the top. Seal in a water bath, and store in a cool place.

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 JELLY

Steps:

• To extract blueberry juice from fresh blueberries, place them in a saucepan with 1 cup of water per quart of fruit. (This recipe requires 4 quarts of berries and 4 cups water.)
• Slowly bring the mixture up to a simmer, mashing the berries as they cook.
• Simmer the mixture for 10 minutes, until the berries have completely fallen apart and released their juices.
• Strain the fruit through a jelly bag or a colander lined with a double-thick layer of cheesecloth. Allow the bag to drain for at least 2 hours, squeezing if necessary to extract more juice.
• This should yield 4 cups juice. If you have extra, save it for other uses. If you're short, make up the difference with another fruit juice (ie. apple, cranberry, etc) or reduce the recipe.
• Prepare jars & lids. If canning, preheat a water bath canner.
• Place 4 cups of strained blueberry juice into a jam pot. Bring the mixture to a boil and add one box of powdered pectin. Whisk to incorporate and fully dissolve the pectin.
• Boil the pectin/juice mixture for 1 minute before adding sugar.
• Add the sugar, stirring to dissolve.
• Return to a boil and cook 1 minute before lading into prepared jars leaving 1/4 inch headspace.
• If canning, process in a water bath canner for 10 minutes.
• For a refrigerator or freezer jelly, allow the mixture to cool completely on the counter before storing in the refrigerator or freezer.

BLUEBERRY-LEMON JAM

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 DROP JAM

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.

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 LEMON JAM (NO PECTIN RECIPE)

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.

BLUEBERRY JAM

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.