BLUEBERRY-APRICOT JAM
You can taste each fruit separately in this chunky, not-so-sweet jam. Thickens naturally without pectin.
Provided by Susiecat too
Categories Berries
Time 1h10m
Yield 3-4 half-pint jars, 60 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together, stirring frequently, in a heavy-bottom pot over medium heat.
- Cook about an hour, until consistency is thick when dribbled off a spoon.
- Can (in either a water bath canner or pressure canner) according to manufacturer's directions, or store refrigerated and use within three months, or freeze for up to a year.
30 MINUTE HOMEMADE APRICOT JAM
Save money and make your own homemade apricot jam in 30 minutes. All you need is fresh apricots, sugar and lemon juice - no pectin required. Includes easy canning instructions for preservation. This recipe makes 3 (1/2 pint) jars of jam.
Provided by Pamela
Categories Dessert
Time 30m
Number Of Ingredients 3
Steps:
- Prepare the apricots by peeling, removing pits and crushing them. You can crush they by hand with a potato masher or throw in a food processor and pulse a couple of times.
- In a pot over medium high heat, mix together crushed apricots, sugar and lemon juice. Bring to a boil and continue stirring until sugar completely dissolves.
- Continue cooking, stirring frequently, until the mixture thickens and turns into a jam. This takes about 20-25 minutes. Once it's thick and jam like, remove any foam from the top and proceed to the next step.
- For refrigerator jam: Remove pot from heat and allow to cool before pouring it into mason jars and placing in the refrigerator for immediate serving.
- For canning jam: Prepare (3) 1/2 pint jars by cleaning and sterilizing jars, lids and rings in hot water (dishwasher or water bath). Pour hot jam into sterilized jars, leaving about 1/4 inch of space on top. Use a thin knife and run around the inside of the jar once jam is inside to make sure to remove any air bubbles. Wipe rims of jars clean and place lids and rings on them. Bring a pot of water to a boil, lower the jars into the pot and process for 15 minutes (water boiling, pot covered). During this process, you want to make sure the water level never gets lower than 1 inch from the tops of the jars. Carefully remove the jars from the pot and let sit until cool. Once cooled down, press the top of each lid down to make sure the jar is sealed. Store in cabinet.
EASY LEMON-BLUEBERRY JAM
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
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
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
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.
APRICOT JAM
I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.
Provided by Megan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 50
Number Of Ingredients 4
Steps:
- Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
- Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
- Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 26.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 26.3 g
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- In a large bowl, mash the berries with a potato masher or wooden spoon, then transfer the crushed berries to a large, heavy-bottomed pot.
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- Bring to a rolling boil over medium-high heat. Reduce heat to medium and continue to boil vigorously for about 20-25 minutes.
- Jam will set when mixture reaches 220 degrees - you can use a candy thermometer to check the temperature, but I always use the "cold plate test" for my jam.
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