Recipe Blueberry Preserves Food

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.

WILD BLUEBERRY PRESERVES

Steps:

• Remove the stems from the blueberries and gently rinse them in cool water; drain well.
• (if using frozen blueberries, do not defrost or rinse).
• In an 8-quart pot, alternately layer the blueberries, water, and about half of the sugar.
• Over med-low heat, stirring often to prevent sticking, gradually heat the mixture until the sugar is mostly dissolved.
• Add in the remaining sugar, 1 cup at a time, stirring gently between each addition.
• Heat until the sugar is completely dissolved.
• Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
• Stir in the all the pectin; return to a full, rolling boil, stirring constantly.
• Boil/stir constantly, for 1 minute; remove pan from heat.
• Skim off foam.
• Gently stir in the butter and cinnamon until combined.
• To prevent floating fruit, let preserves cool 5 minutes before filling jars.
• Gently stir the preserves to distribute the fruit.
• Ladle the preservers into hot jars, leaving ¼ inch headspace.
• Wipe jar rims and threads with a clean, damp cloth.
• Cover with hot lids and apply screw rings.
• Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 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.

BLUEBERRY PRESERVES

Steps:

• Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

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.

PRESERVES (FROZEN BERRIES) STRAWBERRY, CHERRY, BLUEBERRY

Steps:

• For the strawberry.
• roughly chop strawberries (this is easy with a processor or let strawberries sit at room temp for a few minutes to soften them and chop with a knife).
• mix all other ingredients and cook in a nonstick pan over meduim heat.
• stir frequently, cook at least 20 to 30 minutes. This will thicken as it cooks and a bit more after it cools. You will know when it is ready when it has greatly reduced and is thick. Patience.
• For the blueberry and Cherry.
• mix all ingredients and stir over meduim heat for 20 to 30 minutes. This will thicken as it cooks and a bit more after it cools. You will know when it is ready when it has greatly reduced and is thick.
• Each will produce about 2 cups of preserves and can be frozen or stored in the refrigerator for a couple weeks.

BLUEBERRY CASSIS PRESERVES

Steps:

• Pick over blueberries, removing all stems, leaves and damaged or unfit berries. Wash and place in a preserving pan with the lemon juice (and whole allspice, if using).
• Cook over medium heat until berries begin to soften (3--5 minutes). Add sugar and bring to a boil. Cook for 10 minutes, stirring often.
• Mix in the cassis and allspice (if using ground). Cook for 5 more minutes, until preserve is thickened and reaches 221°F.
• Ladle preserve into hot sterilized jars, leaving 1/2 inch headroom. Wipe rims clean and seal.
• Process 5 minutes in a boiling water bath. Cool, check seals, and alabel. Store for up to 1 year in a cool dark place.

BLUEBERRY CONSERVE

Steps:

• Bring water and sugar to a boil; add lemon, orange and raisins.
• Simmer 5 minutes.
• Stir in blueberries.
• Cook rapidly until thick, about 30 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Remove from boiling-water.
• Cover with dry towel.
• Let stand until caps seal.
• Allow to cool completely before moving.

6 CALORIE LOW SUGAR BLUEBERRY PRESERVES

Steps:

• Heat up blueberries and water on the stove. Allow the ingredients to simmer for a few minutes and mash the berries as they cook. Do not allow the mixture to dry out. Add the lemon or lime juice and stir. Add the sugar free gelatin in your flavor of choice (I used strawberry - careful, it's strong. Use unflavored if you prefer a milder taste).
• Remove mixture from heat. Add three ice cubes and stir into the pan until they melt. Add the sweetener of choice and place the mixture in the fridge for eight hours until gelled.

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.

BRIE WITH BLUEBERRY PRESERVES

Steps:

• Preheat oven to 450. Lightly coat a baking sheet with cooking spray.
• In a small bowl, combine blueberry preserves, honey and thyme. Set aside.
• Cut brie into 6 wedges. Place wedges close together on baking sheet. Sprinkle with chopped walnuts.
• Bake for 4 minutes or until cheese begins to soften in the center.
• Meanwhile, microwave preserves on high for 20 seconds or until heated.
• Carefully remove Brie from baking sheet, and place on a serving platter. Spoon melted preserves over Brie and serve hot.