BLUEBERRY-FIG JAM
This delicious jam can be used on anything from toast to confections. In general, we use organic ingredients but use what you wish.
Provided by The Price Family
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Mash blueberries with a fork in a small bowl. Transfer to a 3 1/2-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar. Lightly pulse with an immersion blender until mostly smooth, with some chunks remaining for texture.
- Place the pot on the stove over medium-high heat. Stir continuously as it comes to a boil. Reduce heat to low, and stir periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
- When jam has thickened, remove from heat and allow to cool slightly, about 10 minutes. Pour jam into a clean jar with a hermetic seal. Allow to cool completely before refrigerating.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 17.3 g
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
HONEYED FIG AND BLUEBERRY JAM
This is a variation of my Blueberry Fig Jam "very Low Sugar" Blueberry is a big requested jam. I had lots of fresh figs so I combined the 2 and made this. Using only 1/4 cup of sugar and 1 cup honey. I did crush the figs and blueberries in the food processor. Check out infused honey for optional flavors http://www.food.com/cookbook/infused-honey-130206 Cookbook #130206
Provided by Rita1652
Categories For Large Groups
Time 1h30m
Yield 8 8 ounce jars, 75 serving(s)
Number Of Ingredients 12
Steps:
- Mix pectin and sugar together.
- In a large pot add remaining ingredients with the pectin mixture.
- Bring to a full rolling boil. About 10 minutes.
- Test for jelling.
- Pour into sterilized jars leaving 1/4 head space.
- Be sure to remove vanilla bean and cinnamon sticks if used.
- Wipe rims and place sterilized lids and rings on.
- Process in a boiling water bath covered by 2 inches of water.
- Altitude times.
- 1,000-3000 for 5 minutes.
- 3000-6000 for 10 minutes.
- 6000-8000 for 15 minutes.
- 8000-10,000 for 20 minutes.
- Remove jars and cool for 12-24 hours.
- You can remove rings and wipe jars.
- Label.
- Store in a cool dark place.
Nutrition Facts : Calories 26.6, Sodium 2, Carbohydrate 7, Fiber 0.2, Sugar 5.9, Protein 0.1
BLUEBERRY AND FIG JAM-LOW OR NO SUGAR
The figs can be placed in the food processor to crush by pulsing till mushy with some chunks. Using a candy Thermometer will help knowing the setting point, which is at 220 degrees. This has an optional Grand Marnier for a little extra treat.
Provided by Rita1652
Categories Lemon
Time 50m
Yield 10-11 1/2 pint jars, 165 serving(s)
Number Of Ingredients 6
Steps:
- Mix the dry pectin with about 1/2 cup of sugar or other sweetener.
- Place the blueberries and figs in a heavy non reactive pot with the pectin mixture and cook to a full boil. Stirring often. Add the remaining sugar and bring to a hard boil for 3 minutes. Stir in grand marnier off the flame if using.
- Fill the jars to 1/4 inch head space. wipe any spilled jam off the top, seat the lid and tighten the ring around them.
- Place the boiling water canner covered by at least 2 inch of hot water and process for 5 minutes. Shut off flame, uncover and leave for 5 more minutes. Remove to a draft free spot and cool for 12-24 hours.
- Check for sealing and store out of direct light for 1 year.
FIG AND HONEY JAM WITH WALNUTS
I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it.
Provided by Rachel Swiger-Imhoff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
- Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
- Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 14.8 g, Cholesterol 2.5 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 56.3 mg, Sugar 13.9 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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