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.

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.

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 JAM

Steps:

• Add blueberries, sugar, and lemon juice to a medium pot, bring to a boil over medium high heat, stirring frequently.
• Once mixture is boiling, turn heat down to low and simmer for about 15 minutes, stirring frequently.
• As the blueberries soften, mash them a bit with a potato masher. I like a bit of texture - not pureed, and not TOO chunky.
• At the 15 minute mark, start testing for thickness. Run a spoon through the mixture - if it leaves a visible "wake" for a second or two, it's thick enough. Don't overcook it!
• Once your jam is thick enough - it can take 35 minutes or more, heads up - remove from the heat.
• Use a clean funnel, and ladle the hot jam into a clean jam jar.
• Use a wet paper towel to wipe the top edge of the jar, and affix a clean jam lid and ring.
• Allow to cool to room temperature before transferring to the fridge.
• Use within 3 weeks

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.

CANNED BLUEBERRY JAM

Steps:

• Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized 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.