Blueberry Conserve Recipes

BLUEBERRY PRESERVES

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil; cook 15-18 minutes or until thickened, stirring frequently., Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 5 minutes. Remove jars and cool.

LUSCIOUS BLUEBERRY JAM

Steps:

• Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into containers and cool to room temperature, about 1 hour. , Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

BLUEBERRY PRESERVES

Steps:

• Rinse the blueberries in cold water without soaking them.
• Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer.
• Pour simmering mixture into a ceramic (or glass) bowl. Cover with parchment round and transfer to refrigerator. Refrigerate overnight.
• The next day, transfer mixture to a large pot and bring to a boil over high heat, stirring gently.
• Continue to cook over high heat for 5 to 10 minutes, stirring and skimming as necessary.
• Check set (mixture should reach 221 degrees).
• Pour the jam into sterilized jars, filling to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not overtighten. At this point, jam may be kept refrigerated up to 1 month.

RECIPE: BLUEBERRY PRESERVES

Steps:

• In a large pot, bring the mix together the sugar and blueberries. Bring to a boil. Boil for 3-5 minutes or until the blueberries are soft and easy to smash. While the mixture is boiling, smash the blueberries. I don't have a fancy smashing tool so I used the bottom of a hefty glass.
• Add lemon juice and pectin. Mix well and reduce heat to a simmer. Simmer for a few minutes or until slightly thickened.
• Remove the sauce from the heat. Transfer to jars and refrigerate for up to two 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 PRESERVES

Steps:

• Combine all ingredients in a large stainless pot.
• Cook to the jell point or until desired thickness is reached.
• Stir frequently.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process for 15 minutes in a boiling water bath at altitudes up to 1000 feet.

BLUEBERRY CONSERVE

Steps:

• Bring water and sugar to a boil; add lemon, orange and raisins.
• Simmer 5 minutes.
• Stir in blueberries.
• Cook rapidly until thick, about 30 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Remove from boiling-water.
• Cover with dry towel.
• Let stand until caps seal.
• Allow to cool completely before moving.

BLUEBERRY JAM - SMALL BATCH

Steps:

• If using frozen berries, allow them to defrost in a saucepan.
• If using the wrinkle test for the setting point, place a couple of side plates in the freezer.
• Put your jam jars in a small roasting dish in the oven to sterilize at 100°C/220°F/Gas Mark 1 while you make the jam.
• Place the fruit in a large saucepan. Simmer gently until soft. If using fresh fruit, add a splash of water. (Frozen berries will be wet enough to use without adding any.)
• Once the fruit is soft, add the sugar and lemon juice. Simmer the mixture to dissolve the sugar. Keep stirring.
• Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam's set using your favourite method.

BLUEBERRY BOURBON JAM RECIPE

Steps:

• In a water bath canning pot with a rack, sterilize canning jars by bringing them up to a simmer in the water. In a small pot, sterilize lids and rings by bringing those up to a simmer as well. (you can add everything to one pot, but you'll need to go fishing for the lids and rings)
• In a 12 quart pot, add crushed blueberries and pectin. Stir to combine.
• Add lemon juice, vanilla beans and bourbon. Bring mixture to a rolling boil over medium high heat, stirring frequently.
• Remove jars, lids and rings from water, set aside.
• Once blueberry mixture is boiling, add in sugar all at once and bring jam mixture back up to a full rolling boil, while stirring constantly. (Meaning, you can't stir the bubbles down). Boil hard for one minute.
• Remove jam from heat and ladle into warm sterilized jars, leaving 1/4" space.
• Wipe the rims with a damp paper towel to make sure they are clean.
• Top jars with lids and screw on bands to fingertip tight. (Do not over tighten)
• Carefully lower into water bath canner and process in boiling water for 10 minutes.
• Set jars on the counter and wait for the lovely "ping" to let you know they have sealed.

BLUEBERRY JAM-TRADITIONAL NEWFOUNDLAND

Steps:

• 1- In a medium saucepan, add blueberries, lemon juice and zest, let berries start to boil on a low heat, then add sugar stir until all dissolved. 2- Start mashing your blueberries to help brake them down. Continue cooking on a medium heat until your berries start to condense and thicken. 3- Depending on how thick you like your jam, you can add certo or pectin this is optional. 4- Pre soak your mason jars and lids in hot water for about 10 minutes, remove from water let drip dry on a cloth. 5- When your jam have cooked for about half hour remove from heat and start scooping hot jam into mason jars, clean tops of mason jars to remove any blueberries and place lids and caps on each one then tighten. 6- Date and label each bottle, Let cool for 6 hours or over night at room temperature then store in a cool place or in your fridge, when you are ready to open your mason jars then keep in your refrigerator until all used. Please Note: This mixture makes 3 cups of jam or 4 small mason jars, if you would only like to have the jelly part of your jam just strain your mixture through a strainer pressing down on your berries to get all the juice. Then pour in each mason jar and continue the steps I have above.