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
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
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
BLUEBERRY JAM
Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time
Provided by Esther Clark
Categories Condiment
Time 45m
Yield Makes 2 x 500ml jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein
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.
SMALL BATCH BLUEBERRY JAM
Steps:
- Add blueberries, sugar, and lemon juice to a medium pot, bring to a boil over medium high heat, stirring frequently.
- Once mixture is boiling, turn heat down to low and simmer for about 15 minutes, stirring frequently.
- As the blueberries soften, mash them a bit with a potato masher. I like a bit of texture - not pureed, and not TOO chunky.
- At the 15 minute mark, start testing for thickness. Run a spoon through the mixture - if it leaves a visible "wake" for a second or two, it's thick enough. Don't overcook it!
- Once your jam is thick enough - it can take 35 minutes or more, heads up - remove from the heat.
- Use a clean funnel, and ladle the hot jam into a clean jam jar.
- Use a wet paper towel to wipe the top edge of the jar, and affix a clean jam lid and ring.
- Allow to cool to room temperature before transferring to the fridge.
- Use within 3 weeks
Nutrition Facts : Calories 46 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
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.
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