BLUEBERRY JAM
This is the best homemade blueberry jam recipe made with fresh or frozen blueberries. There is also a low sugar recipe option for this small batch blueberry jam that is equally as delicious.
Provided by Sarah Mock
Categories Canning Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Rinse and drain the blueberries (fresh or frozen) and crush them using the potato masher method or my rolling pin and zip top bag method.
- Measure out 2 2/3 cup of crushed berries into a 6 quart stainless-steel or enamel Dutch oven.
- Stir in the lemon juice and the pectin.
- Over high heat, while stirring, bring the mixture to a full rolling boil that can not be calmed down when stirred.
- Add the sugar and stir to dissolve the sugar. Return to a full rolling boil Boil hard 1 minute, stirring constantly.
- Remove from heat and skin the foam, if necessary.
- Ladle the jam in to a hot jar, leaving 1/4 inch head space. Wipe the rim of the jar with a damp paper towel, removing any drips of jam.
- Center the lid on the jar. Apply the band and adjust to fingertip-tight. Using the jar lifter, place the jar in the boiling water canner.
- Repeat until the jars are filled. Be sure to complete a filling a jar from ladle to lifting before starting the next jar.
- Process the jar 10 minutes, adjusting time for altitude.
- Remove the jars from the water bath canner and place on clean towels to cool completely.
Nutrition Facts : ServingSize 1 Tablespoon, Calories 46 kcal, Carbohydrate 12 g, Sodium 1 mg, Sugar 11 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
CINNAMON BLUEBERRY JAM
Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl-all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. -Barbara Burns, Phillipsburg, New Jersey
Provided by Taste of Home
Time 25m
Yield 4 half-pints.
Number Of Ingredients 6
Steps:
- Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
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