Old Fashioned Blueberry Jam Recipes

BLUEBERRY JAM

Steps:

• Prepare home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot until filled. Always use new lids.
• Place berries, lemon juice, butter and pectin in a large pot. Bring mixture to full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 min., stirring constantly.
• Remove from heat and skim off foam. Quickly ladle into the hot jars, leaving ¼-inch of head space at the top. Use a damp cloth to wipe any drips from the top and sides of the jars. Cover with hot lids and tighten rings firmly.
• Set the hot jars on a rack in a canner or in a large pot of boiling water. The water needs to cover the jars by at least 1-2 inches. Boil the jars for 10 minutes.
• Remove the jars from the boiling water and set on a towel or rack to cool overnight (but not more than 24 hours).
• When cool, check the seals. The lids should be down in the center or stay down when pressed. Store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

BLUEBERRY JAM

Steps:

• Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes. , Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well. , Pour into jars or plastic containers; store in the refrigerator up to three weeks.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

BLUEBERRY JELLY

Steps:

• Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

OLD-FASHIONED RASPBERRY JAM

Steps:

• 1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
• 2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
• 3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
• 4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
• Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.

BLUEBERRY JAM BARS

Steps:

• For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
• For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
• Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
• Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
• Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
• Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.