Blueberry Cherry Lime Jam Bread Machine Recipes

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BLUEBERRY LIME JAM (BREAD MACHINE)



Blueberry Lime Jam (Bread Machine) image

Make and share this Blueberry Lime Jam (Bread Machine) recipe from Food.com.

Provided by duonyte

Categories     Berries

Time 1h40m

Yield 3 cups, 48 serving(s)

Number Of Ingredients 5

6 cups fresh blueberries
1 1/3 cups sugar
1 (1 3/4 ounce) package dry pectin
1/4 cup fresh lime juice
1 teaspoon grated fresh lime zest

Steps:

  • Place all ingredients in medium bowl and stir to combine. Transfer to bread machine pan fitted with the kneading paddle. Set on Jam cycle and start.
  • Scrape the sides of the pan 5 and 10 minutes into the cycle.
  • Transfer the jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.

Nutrition Facts : Calories 35.7, Fat 0.1, Sodium 2.4, Carbohydrate 9.3, Fiber 0.5, Sugar 7.4, Protein 0.1

BLUEBERRY-LIME JAM



Blueberry-Lime Jam image

There is a wonderful chain of shops in France, La Chambre Aux Confitures, that is well known for their unique flavor combinations, like peach-lemongrass, strawberry-verbena, and raspberry-geranium, just to name a few. I was inspired by this shop to blend sweet blueberries and tart lime for a new twist on classic blueberry jam.

Provided by Food Network Kitchen

Categories     condiment

Time 2h30m

Yield about 2 1/2 cups of jam

Number Of Ingredients 4

2 pounds blueberries, stems discarded
1 cup sugar
4 teaspoons grated lime zest, plus 1/4 cup fresh lime juice (from 2 to 3 limes)
Pinch of salt

Steps:

  • Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
  • Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
  • Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.

BLUEBERRY LIME JAM



Blueberry Lime Jam image

I was so excited to try this recipe from my Blue Book and I am so glad I did. I love blueberries and lime but would not have thought to put the two together. Wow, what an incredible combination of flavors. I only did one batch but I must buy some more blueberries and stock up on this jam. ---I remember that my Grammie canned...

Provided by Kimberly Biegacki

Categories     Jams & Jellies

Time 50m

Number Of Ingredients 5

4 1/2 c blueberries
5 c sugar (i used 4 cups)
1 box fruit pectin, powdered
1/3 c lime juice
1 Tbsp grated lime peel

Steps:

  • 1. Gather your ingredients.
  • 2. Crush blueberries one layer at a time in a deep saucepot or bowl which ever you prefer. Combine crushed blueberries and classic pectin in a large saucepot Bring to a boil, stirring frequently.
  • 3. Add your sugar, stirring till dissolved. Stir in lime peel and lime juice. Return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam is necessary. (Be careful with this jam and make sure you have it in a deep saucepot, so that it doesn't splatter on you like it did me. It's hot and sticks to you; no joke. Plus this blueberry jam ain't got nothin' on cherry jam....it will stain your cabinets and anything else it gets on.)
  • 4. Ladle hot jam into your hot jars, leaving 1/4 inch headspace. Wipe of the top of your jars with a hot wet towel and place the lids and top and tighten. Process 15 minutes in a boiling water bath.

BLUEBERRY JAM WITH LIME



Blueberry Jam With Lime image

The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes. The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else. Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries.

Provided by Julia Moskin

Categories     condiments, project

Time 2h

Yield 2 pints

Number Of Ingredients 5

3 pounds blueberries, stemmed and rinsed
3 cups sugar
1 tablespoon freshly squeezed lemon juice
1 3-inch cinnamon stick
Juice and zest of 1 lime

Steps:

  • Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
  • Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
  • In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
  • Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
  • Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
  • Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
  • Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
  • The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening. Info Box

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 0 grams, Carbohydrate 101 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 92 grams

BLUEBERRY LIME JAM



Blueberry Lime Jam image

Make and share this Blueberry Lime Jam recipe from Food.com.

Provided by Sharon123

Categories     Lime

Time 40m

Yield 6 half pints

Number Of Ingredients 5

4 1/2 cups blueberries
1 package dry pectin
5 cups sugar
1 tablespoon lime zest
1/3 cup lime juice

Steps:

  • Crush blueberries one layer at a time.
  • Combine crushed blueberries and pectin in a large saucepot.
  • Bring to a boil, stirring frequently.
  • Add sugar, stirring until dissolved.
  • Stir in grated lime peel and lime juice.
  • Return to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • remove from heat.
  • Skim foam if necessary.
  • Ladle hot jam into hot jars, leaving 1/4-inch headspace.
  • Adjust two-piece caps.
  • Process 15 minutes in a boiling water canner.
  • Yield: about 6 half-pints.

Nutrition Facts : Calories 738.7, Fat 0.4, Sodium 19.7, Carbohydrate 191.4, Fiber 3.4, Sugar 177.6, Protein 0.9

BLUEBERRY LIME JAM IN BREAD MACHINE



Blueberry Lime Jam in Bread Machine image

Like Blueberries and Lemon, the lime makes this refreshing. When blueberries are on sale, instead of canning only pie filling, why not make some jam? Great for desserts, breads, on top of ice cream!

Provided by Barbara Kavorkian

Categories     Other Breakfast

Time 1h15m

Number Of Ingredients 5

1 1/3 c sugar
3 1/2 Tbsp or a (1 3/4 oz) package of dry pectin
1/4 c fresh lime juice
1 tsp grated fresh lime zest
6 c blueberries

Steps:

  • 1. Place all ingredients in medium bowl and stir together. Transfer to a bread machine pan with kneading paddle. Set on Jam cycle and start according to machine.
  • 2. Scrape the sides of pan 5 to 10 minutes into the cycle. Do this about two times to make sure ingredients are blended. Continue 5-6 minutes and select Start/Stop button. Scrap down mixture and hit Bake cycle. Hit start and let it run until display says 0:00. Press Start/Stop.
  • 3. With oven mits, transfer to clean jars using wide mouth funnel or 1/4 c measuring cup. Let cool then cover and refrigerate up to 4-6 weeks or can jars in a water bath and store once cool (overnight).
  • 4. Notes: This will cook approx 5 minutes past what your "bake" cycle is on your machine.
  • 5. For those without booklet or not sure of time, this came from my booklet for my Sunbeam Bread Maker. Select Basic setting. Press the Start, Stop button and allow to mix for 5-6 minutes, scraping down the sides of the pan. Press the Start Stop button again to cancel. Select Bake setting and press Start Stop. I have used Basic on this. Let cycle continue until it signals and displays 0:00, then press Start Stop. Using hot pads, remove the pan and pour jam into containers, cover and refrigerate to set. Makes 3 cups. (I just use my own way of canning with a hot water bath, but if seals are new, you can do it this way and just invert the jars when lids are placed on and screwed on (not super tight).

JEANNETTE'S JAM (BREAD MACHINE)



Jeannette's Jam (Bread Machine) image

Make and share this Jeannette's Jam (Bread Machine) recipe from Food.com.

Provided by duonyte

Categories     Berries

Time 1h25m

Yield 2 cups

Number Of Ingredients 4

1 (16 ounce) package frozen mixed berries (blueberries, strawberries, and raspberries)
1 ounce dry pectin (1/2 pkg.)
1/2 cup sugar
2 tablespoons lemon juice or 2 tablespoons brandy

Steps:

  • Place all ingredients in bread pan. Set to jam cycle and start.
  • Spoon into containers and refrigerate.

Nutrition Facts : Calories 239.9, Sodium 28.6, Carbohydrate 62.9, Fiber 1.2, Sugar 50

BLUEBERRY/CHERRY JAM



Blueberry/Cherry Jam image

This recipe is changed from Certo Pectin Crystals. Directions assume you know about canning. Times are estimates.

Provided by tasb395

Categories     Lunch/Snacks

Time 1h

Yield 6 1/2 pints

Number Of Ingredients 5

4 cups blueberries, whole
2 cups cherries, halved and pitted
2 1/2 tablespoons lemon juice
1 box Certo, pectin crystals
5 cups sugar

Steps:

  • Measure fruit whole, I used my processor and pulsed until finely chopped, measure 4 cups of finely chopped fruit.
  • In large saucepan stir together prepared fruit, lemon juice and Certo Pectin Crystals.
  • Bring to a boil over high heat.
  • Add all sugar.
  • Return to a hard boil for 1 minute.
  • Remove from heat. Stir and skim for 5 minutes, to prevent floating fruit. Pout into hot sterilized jars to 1/4 inch from rim, Cover with lids and screw rings on tightly.
  • Process in a boiling water bath for 10 minutes (adjust processing time for about sea level).
  • Note: I ended up with about 6 3/4 half pint jars of jam. I always so up an extra jar and a couple extra lids when preparing them.
  • Cooked jams may be stored on shelf unopened for up to 1 year.
  • It's important to use sterilized jars, lids and utensils when preparing cooked jams.
  • Jars can be sterilized in the oven at 225F for 10 minutes and should be kept warm until filling time.
  • Lids should be placed in boiled water and kept warm until ready to use.

Nutrition Facts : Calories 735, Fat 0.4, SaturatedFat 0.1, Sodium 2.7, Carbohydrate 189.6, Fiber 3.5, Sugar 182.9, Protein 1.3

BLUEBERRY LIME JAM



Blueberry Lime Jam image

This recipe was taken from the NY Times Cooking section. The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes. The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else. Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries. Note: Cooking time below includes refrigeration time for gel to completely cool and set.

Provided by Maureen in MA

Categories     Low Protein

Time P1DT12h20m

Yield 4 8 oz. jars

Number Of Ingredients 5

3 lbs blueberries, stemmed and rinsed
3 cups sugar
1 tablespoon fresh lemon juice
3 inches cinnamon sticks
1 lime, juice and zest of

Steps:

  • Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
  • Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
  • In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
  • Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
  • Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
  • Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
  • Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
  • The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

Nutrition Facts : Calories 616.9, Fat 0.2, Sodium 2.3, Carbohydrate 159.5, Fiber 1.4, Sugar 155.7, Protein 0.5

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