Small Batch Blueberry Honey Jam Canning Recipes

HONEY SWEETENED BLUEBERRY JAM

Steps:

• Pour the berries into a low, wide, non-reactive pan and mash.
• Add the honey and lemon juice and stir to combine. Let the mixture sit until the honey begins to dissolve.
• Place the pan on the stove and bring to a boil. Cook, stirring regularly, for 10 to 12 minutes, until the jam thickens.
• To make the jam shelf stable, pour it into clean, hot jars. Apply lids and rings and process in a boiling water bath canner for ten minutes.
• When time is up, remove jars from the canner and place them on a folded kitchen towel and let them cool.
• When the jars are room temperature, check the seals. If the lids have gone concave and don't wiggle at all, they are sealed.
• Any unsealed jars should be refrigerated and used within a few weeks.
• If you don't want to process the jam, just pour it into a jar, let it cool, and put it in the refrigerator.

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.

SMALL BATCH BLUEBERRY JAM

Steps:

• In a medium saucepan over medium heat, combine 1 cup of the blueberries, the sugar, lemon juice, and cinnamon. Cook until the berries are bubbling and have begun to soften, 6 to 8 minutes. This may take a few extra minutes if using frozen berries. Stir in the remaining 1 cup blueberries.
• Reduce the heat to low and continue cooking until all the berries are soft and a spoon leaves a line of separation in the jam when scraping the bottom of the pan, 25 to 40 minutes.
• Cool and fill clean glass jars or freezer­-safe containers. Store in the refrigerator for up to 4 weeks or freeze for longer storage.

SMALL-BATCH BLUEBERRY HONEY JAM (CANNING)

Steps:

• Place all ingredients EXCEPT pectin in a large non-reactive saucepan. Bring to full boil on high, boil hard 2 minutes, stirring constantly. Remove from heat, stir in pectin, ladle into hot jars and process in a boiling water bath for 10 minutes.

SMALL-BATCH CRANBERRY MAPLE BUTTER (CANNING)

Steps:

• Combine cranberries and apple juice in a medium non-reactive saucepan and bring to a boil on medium-high heat. Reduce heat, cover, and simmer 5 minutes until cranberries pop, stirring frequently.
• Remove from heat and cool slightly, then puree mixture in a food processor until smooth. Press through a sieve and discard seeds. Return sieved mixture to saucepan, add maple syrup, honey, and cinnamon and simmer, uncovered, ten minutes or until thickened, stirring occasionally. Remove from heat and stir in vanilla.
• Ladle into hot jars and process in a boiling water bath for 10 minutes.

BLUEBERRY HONEY JAM

Steps:

• Place blueberries, sugar, honey and lemon juice into a non-reactive saucepan and bring to a boil, stirring.
• Boil hard for 2 minutes, stirring constantly.
• Take off the heat, stir in the pectin and ladle into hot sterilized jars.
• Seal and process in a hot water bath for 10 minutes.
• Place hot jars on a towel on your counter and let cool overnight. Check seals.