Blueberry Lemon And Chile Jam Recipes

BLUEBERRY, LEMON AND CHILE JAM

Steps:

• 1. Place blueberries and sugar in a large pot. Stir well and allow the berries to macerate while you get the rest of the ingredients ready.
• 2. With a vegetable peeler, zest your lemons (make sure you don't get the white bitter pith). Then cut the zest into fine strips, you need about 1/4 cup.
• 3. Juice the lemons and strain, you need about 1/2 cup of juice (you may need another lemon for juice). Add the juice and the zest to the blueberries and stir well.
• 4. Toast or heat your cinnamon stick(s) to bring out the flavor. (usually 1 - 2 minutes)
• 5. Time to mash! Grab your potato masher and squish those blueberries well. Add your cinnamon stick(s), peppers, and the salt. Bring to a simmer over med-high heat. Reduce heat and cook between 45 minutes and an hour until mix is think and it keeps bubbling when you stir it.
• 6. Add the remaining cup of blueberries and the cilantro. Bring back to a boil and boil for 1 - 2 minutes. Remove from the heat and fill you hot jars. Process in hot water canner for 10 minutes.

BLUEBERRY, LEMON & CHILE JAM

Steps:

• Combine the blueberries and sugar in a large stockpot and mix well. Let mixture sit for 20-30 minutes.
• Zest and juice both of the lemons into the pot and mash the blueberry mixture thoroughly with a potato masher.
• Prepare the peppers by seeding and mincing them. I use the mini workbowl of my food processor to finely mince the peppers and that works very well and is a big time saver! Add the minced peppers, cinnamon stick and salt to the blueberry mixture.
• Bring to a simmer over medium-high heat, reduce heat to low and simmer uncovered, stirring occasionally, until the jam is thickened - about 45 minutes. You may test for gel at this point if desired.
• Remove from heat, discard the cinnamon stick and ladle jam into hot jars leaving 1/4 inch headspace.
• Process for 10 minutes in a boiling water bath, adjusting processing time for altitude.

BLUEBERRY LEMON DROP JAM

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.

EASY LEMON-BLUEBERRY JAM

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.

BLUEBERRY-LEMON JAM

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.