Bluberry Lemon Freezer Jam Recipes

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EASY LEMON-BLUEBERRY JAM



Easy Lemon-Blueberry Jam image

After one taste of this delightfully sweet and simple jam, people will find it hard to believe that you didn't spend many long hours in a hot kitchen. Of course, you don't have to let them in on your "secret"! -Joyce Robbins, Old Hickory, Tennessee

Provided by Taste of Home

Time 15m

Yield 4 half-pints.

Number Of Ingredients 3

4 cups fresh blueberries
2 cups sugar
1 package (3 ounces) lemon gelatin

Steps:

  • In a large saucepan, slightly crush 2 cups of blueberries. Add remaining berries and sugar, mix well. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved. Pour hot jam into jars or containers. Cover and cool. Refrigerate.

Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.

BLUEBERRY LEMON JAM (NO PECTIN RECIPE)



Blueberry Lemon Jam (No Pectin Recipe) image

This is a wonderful, slightly chunky jam made without Pectin. For a more intense Lemon Flavor, add an extra teaspoon of Lemon Rind to the recipe.

Provided by kelycarter_

Categories     Berries

Time 30m

Yield 4-5 jars

Number Of Ingredients 4

6 cups blueberries
3 1/2 cups sugar
1/4 cup lemon juice
2 teaspoons finely grated lemon rind

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-LEMON JAM



Blueberry-lemon Jam image

I love the combination of blueberry and lemon, so I can't wait to give this a try. From Ball Home Canning Products. It assumes you know safe and proper canning procedures.

Provided by Vino Girl

Categories     Jellies

Time 15m

Yield 7 8 ounce jars

Number Of Ingredients 5

4 1/2 cups blueberries
6 1/2 cups sugar
2 teaspoons lemons, rind of, grated
1/3 cup lemon juice
2 (3 ounce) envelopes liquid fruit pectin (Ball Fruit Jell)

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 FREEZER JAM



Blueberry Freezer Jam image

Blueberry jam with a tangy twist is the perfect condiment to be served with any dessert.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 30m

Yield 160

Number Of Ingredients 5

2 pints (4 cups) blueberries, crushed (2 1/2 cups)
3 cups sugar
1 teaspoon grated orange peel, if desired
1/2 cup water
1 package (1 3/4 ounces) powdered fruit pectin

Steps:

  • Mix blueberries, sugar and orange peel in large bowl. Let stand 20 minutes, stirring occasionally, until sugar is dissolved.
  • Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over blueberry mixture; stir constantly 3 minutes.
  • Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
  • Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Nutrition Facts : Calories 35, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg

BLUEBERRY LEMON DROP JAM



Blueberry Lemon Drop Jam image

From mid-April to the end of July, you can find pints of Southern-grown blueberries at farmer's markets and even in some locally minded grocery stores. My home state of Georgia is one of the top producers of blueberries in the entire United States. An alternative to purchasing your pints is taking advantage of the numerous you-pick farms. And you won't have to look far - when news of blueberries' healthy antioxidant benefits hit the presses, blueberries exploded on the farmer's market scene like a pie-eating contest at a county fair - they're all over! Homemade blueberry jam will let you enjoy summer all year long.

Provided by Virginia Willis

Categories     condiment

Time 1h30m

Yield Makes about 8 cups or eight 1/2-pints

Number Of Ingredients 4

8 cups (4 pints) blueberries
4 cups sugar
Zest and juice of 2 lemons
Pinch fine sea salt

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.

BLUEBERRY FREEZER JAM



Blueberry Freezer Jam image

The freezer jams are so good as they taste like the fresh fruit because they have never been cooked. This is a yummy jam and needs to be tried. To get the best taste you need to use the wild blueberries. Once I used the big cultivated ones in the store because it was winter and I needed to make some. There was hardly any flavor except it was sweet. The wild blueberries are are so tasty. NOTE: Do not reduce the sugar or use a sugar substitute as it will not set correctly.

Provided by Mimi in Maine

Categories     Berries

Time 25m

Yield 5 cups

Number Of Ingredients 4

2 pints wild blueberries (to make 2 cups of crushed berries)
1 1/2 tablespoons fresh lemon juice
4 cups sugar
1 (3 ounce) envelope fruit pectin (Certo brand)

Steps:

  • Wash and rinse containers (make sure they are sterile).
  • Prepare the berries crushing one cup at a time using a potato masher.
  • Measure exact amount of berries and juice and place in a large bowl.
  • Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
  • While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
  • After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
  • Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
  • Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
  • Let stand at room temperature for 24 hours till set.
  • You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.

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