BLUEBERRY JAM WITH LIME
The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes. The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else. Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries.
Provided by Julia Moskin
Categories condiments, project
Time 2h
Yield 2 pints
Number Of Ingredients 5
Steps:
- Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
- Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
- In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
- Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
- Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
- Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
- Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
- The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening. Info Box
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 0 grams, Carbohydrate 101 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 92 grams
BLUEBERRY VANILLA JAM
This is the year for making jam for me. I have tried so many recipes, it has been fun. Now I am trying to transfer all my notes on Just a Pinch. This Jam recipe turned out to be the family favorite. The others are also good but this is the favorite. Very simple, I hope you all enjoy it. I probably gave you way too many...
Provided by Sandy Griffin
Categories Fruit Breakfast
Time 2h
Number Of Ingredients 5
Steps:
- 1. Wash the berries carefully removing all the stems and soft berries that you wouldn't eat. (The berries you wouldn't eat now will spoil the whole jam). Check where stems come off make sure no white stuff is in that center that may be mold.
- 2. Put the berries in a large pot at least 4 to 5 times taller than the berries in the bottom. Add the pectin, lemon juice and about ½ to 1 cup water. The water just helps it from scorching in the very beginning.
- 3. Bring it to a rolling boil you cannot stir down. Put 2 heavy metal large cooking spoons in the freezer NOW or before you start.
- 4. Carefully add all the sugar and stir quickly. I say carefully because when it pops up it will burn you, I know from experience! LOL!
- 5. Cook jam until another full rolling boil. Then cook for 5 minutes longer. I use a good candy thermometer to check and make sure it is 220 degrees and stays there for about 5 minutes. Add the vanilla now even if you are going to have to cook it longer it will be ok. Add the vanilla now. Even if have to cook it longer.
- 6. Best way to make sure is to get your spoon out of the freezer add 1 tablespoon of the hot jam and wait 30 seconds. Now take your finger and swipe it across the jam. It should stay apart leaving a streak down the middle where your finger swiped the jam.
- 7. Now ladle into hot jars and process at least 10 minutes I usually process 15 minutes. Please look in the sure jell box for more instructions on canning. This is the basic recipe.
- 8. About the foam, in this jam it will almost all go away by the time it is ready to put in the jars. If it doesn't just skim off the water parts and put in a dish. You can spread it on crackers or toast if you want, it is perfectly safe to eat. If you have a ton of foam at the end you can add ½ teaspoon or margarine and cook about a minute longer.
- 9. I always let my jam set for about 10 to 20 minutes before putting it in the jars. If you have foam that also will help with the jam absorbing the foam.
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
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