GINGER BLUEBERRY JAM
When I was very young, I watched my grandma make this jam in the kitchen. As I sneaked blueberries to snack on, she picked me up and told me that if I wanted any more, I'd need to learn to make this jam! -Jill Drury, River Forest, Illinois
Provided by Taste of Home
Time 35m
Yield 4 half-pints.
Number Of Ingredients 7
Steps:
- In a Dutch oven, mash the blueberries. Stir in sugar, pomegranate juice and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil and stir for 1 full minute. , Remove from the heat; skim off foam. Stir in crystallized and ground ginger. Ladle hot mixture into 4 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY JAM
This traditional blueberry jam recipe would be just as delicious atop our Simple Crepes, as spread over a crisp piece of toast.
Provided by Martha Stewart
Categories Food & Cooking Kid-Friendly Recipes
Yield MAKES ABOUT 3 CUPS
Number Of Ingredients 2
Steps:
- Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan.
- Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.
- Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
- Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.
BLUEBERRY - GRAND MARNIER JAM
Make and share this Blueberry - Grand Marnier Jam recipe from Food.com.
Provided by Just Call Me Martha
Categories Berries
Time 15m
Yield 7 half pint jars, 50 serving(s)
Number Of Ingredients 6
Steps:
- Place blueberries in large pot.
- Add water and lemon juice.
- Mash slightly.
- Let stand 10 minutes.
- Add sugar and mix well.
- Place over high heat, being to full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat.
- Stir in pectin and liqueur.
- Stir and skim for 5 minutes.
CITRUS-SPICED BLUEBERRY JAM
Make and share this Citrus-Spiced Blueberry Jam recipe from Food.com.
Provided by gailanng
Categories Berries
Time 30m
Yield 4 half pint jars
Number Of Ingredients 8
Steps:
- Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
- Combine the blueberries, sugar, honey, lemon juice, cinnamon, nutmeg and orange zest (add Grand Marnier after the 2 minute boil) in a large, nonaluminum pot. Bring to a full, rolling boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in the Grand Marnier, if using, and pectin. Note: as the heat builds towards a rolling boil, I press the blueberries on the sides of the pot to release the juices.
- For long-term storage at room temperature, ladle hot jam into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (for 15 minutes at 1,000 to 6,000 feet; for 20 minutes above 6,000 feet).
- For storage in refrigerator or freezer, place in plastic freezer containers or glass jars, cover with tight-fitting lids and refrigerate or freeze.
Nutrition Facts : Calories 799.9, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 209.4, Fiber 3.1, Sugar 203.8, Protein 1
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