EASY BLUEBERRY JAM RECIPE FOR CANNING
Fill your pantry with jars of this delicious blueberry jam with ginger. Spread it on toast for a taste of summertime all year round!
Provided by Kris Bordessa
Categories Breakfast
Time 45m
Number Of Ingredients 6
Steps:
- Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
- Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
- Bring a small pot of water to a simmer and turn off the heat. Drop the rings and lids into the water and leave them there until you're ready to screw them onto the filled jars.
- Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona's pectin) with ½ cup water in a small jar.
- Screw on a lit and shake until well-combined. You'll have more than you need for this recipe.
- Store the excess in the refrigerator for use in making additional jam or jelly recipes.
- Measure the crushed berries, lemon juice, and calcium water into a large saucepan; bring to a boil.
- Meanwhile, combine the sweetener with the pectin until it's thoroughly combined.
- When the berry mixture comes to a boil, stir in the pectin and sweetener, stirring vigorously for 1 to 2 minutes to dissolve the pectin while bringing the jam back to a boil. Remove from heat when the jam boils.
- Ladle hot jam into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space. A canning funnel makes this easy.
- Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
- Set jar lids in place. Screw bands on finger tight.
- Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
- Process for 10 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
- Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
- Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn't seal; put unsealed jars in the refrigerator and use those first).
- Remove rings and wash outsides of jars. Store in a cool, dry place.
Nutrition Facts : Calories 38 calories, Carbohydrate 9 grams carbohydrates, ServingSize 1 tablespoon, Sodium 3 milligrams sodium, Sugar 9 grams sugar, UnsaturatedFat 0 grams unsaturated fat
HONEY SWEETENED BLUEBERRY JAM
Marisa McClellan of Food in Jars shows us just how simple it is to make a small batch of her delicious Honey Sweetened Blueberry Jam. This recipe is great for beginners or those who don't want to can a large batch.
Provided by Marisa McClellan
Categories Sides
Time 10m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 621 kcal, Carbohydrate 164 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 12 g, Sugar 141 g, ServingSize 1 serving
SMALL BATCH BLACKBERRY JAM
I had picked a small bowl full of blackberries and wanted to make jam with them. This only makes 1 pint and uses 3 cups of berries. Remember jam is softer than jelly. From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves.
Provided by mary winecoff
Categories Berries
Time 20m
Yield 1 pint
Number Of Ingredients 2
Steps:
- In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
- Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
CANNED BLUEBERRY JAM
Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! -Marisa McClellan, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 9 half-pints.
Number Of Ingredients 7
Steps:
- Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
HONEY SWEETENED BLUEBERRY JAM
Canning sugar-free jam is so simple! Honey-sweetened jams are versatile, tasty, and healthier than sugary jams.
Provided by Kathleen Henderson
Categories Condiment
Number Of Ingredients 3
Steps:
- Add the berries to a large, wide pot. The lower the better.
- Mash well.
- Stir in honey and lemon juice and allow to rest for a few minutes until the honey dissolves.
- Bring the berry mixture to a boil and cook for 15 minutes, stirring occasionally.
- When the jam has thickened, pour it into clean, hot jars.
- For canning, process in a hot water bath for ten minutes.
SIMPLE, SMALL BATCH BLACK & BLUEBERRY JAM
This tasty blue and blackberry jam is so nice to serve with homemade pastries or even to give as a thoughtful present!
Provided by Genevieve Morrison
Categories Spread
Time 1h15m
Number Of Ingredients 4
Steps:
- Add your berries and lemon juice to an enamel or stainless steel sauce pan and cook them over a medium flame.
- Just as you begin cooking, mash them with your potato masher, making sure to leave some berries chunkily mashed. Allow to cook for about 3 minutes until bubbling.
- Add the sugar, stir and increase to a high flame. Bring to a bubbling boil. Once the berries are boiling, reduce to a medium simmer for about 5 minutes. Continue to stir.
- If the jam still appears to be very liquidy after that 5 minutes of simmering and stirring, add cornstarch. The sourness of your berries will be a factor in the consistency of your jam. If they're sour, it may not require cornstarch, if they're sweet, they may require up to 2 tsp. If you've added cornstarch, give it a nice stir and let it cook for another two minutes on a simmer. Once the consistency is a syrupy thickness, it's done.
- Remove from heat and allow to cool in a container to room temperature. Then cover and refrigerate.
Nutrition Facts : ServingSize 2 tbsp., Calories 108 kcal, Carbohydrate 27 g, Sugar 26 g
SMALL BATCH BLUEBERRY JAM
Small batch blueberry jam is jam packed with fresh blueberry flavor. With a hint of cardamom and less sugar, this jam is sure to become a summer favorite.
Provided by Renee N Gardner
Categories Dressings and Sauces
Time 8h35m6S
Number Of Ingredients 4
Steps:
- Pulse blueberries in a blender to roughly chop.
- Add berries, sugar, lemon juice, and cardamom to a wide, shallow pan. Bring to a boil over medium heat.
- As mixture boils down, it will foam up and reduce. Stir occasionally to ensure it's not sticking. If it does stick, reduce the heat.
- Once the foam begins to subside, begin to stir constantly. Jam will darken in color and take on a thick, syrupy consistency. It's done when it coats the back of a spoon and you can draw a line down the center of the pan that takes a moment to refill.
- Allow jam to cool 5 - 10 minutes in the pan, then transfer to a clean glass jar or storage container. Cool the jam at room temperature for about 90 minutes before refrigerating. Chill 6 - 8 hours to thicken completely.
Nutrition Facts : Calories 76 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 TBSP, Sodium 1 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BLUEBERRY JAM
This simple blueberry jam is easy to make at home with just 3 ingredients, no pectin required!
Provided by Ashley Adamant
Time 30m
Number Of Ingredients 3
Steps:
- Place blueberries and lemon juice in a heavy-bottomed jam pot and gently bring to a simmer over low heat. Mash the blueberries to help them release their juices.
- Once the blueberries have released their juices, increase heat to medium-high, and add sugar.
- Cook the jam until it reaches gel stage, about 20 minutes. Test for gelling on a plate that's been in the freezer, or use an instant-read thermometer (220 degrees F at sea level).
- Pour finished jam into prepared jars, seal with 2 part lids. Store in the refrigerator or water bath can for a shelf-stable blueberry jam.
SMALL BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Cynthia Graubart
Categories Condiments
Time 45m
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, combine 1 cup of the blueberries, the sugar, lemon juice, and cinnamon. Cook until the berries are bubbling and have begun to soften, 6 to 8 minutes. This may take a few extra minutes if using frozen berries. Stir in the remaining 1 cup blueberries.
- Reduce the heat to low and continue cooking until all the berries are soft and a spoon leaves a line of separation in the jam when scraping the bottom of the pan, 25 to 40 minutes.
- Cool and fill clean glass jars or freezer-safe containers. Store in the refrigerator for up to 4 weeks or freeze for longer storage.
Nutrition Facts : ServingSize 2 tablespoons, Calories 71 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g
SMALL-BATCH BLUEBERRY HONEY JAM (CANNING)
Make with fresh or frozen berries, summer or winter. The honey does not replace the sugar, but adds a floral note to the jam.A few pulses in a food processor chops the berries easily. From "The Complete Book of Small-Batch Preserving".
Provided by zeldaz51
Categories Low Protein
Time 40m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Place all ingredients EXCEPT pectin in a large non-reactive saucepan. Bring to full boil on high, boil hard 2 minutes, stirring constantly. Remove from heat, stir in pectin, ladle into hot jars and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 798.7, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 209.1, Fiber 2.9, Sugar 203.7, Protein 1
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