Blueberry Jam Half Recipes

BLUEBERRY JAM

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.

BLUEBERRY JAM

Steps:

• Thaw and drain blueberries.
• Crush blueberries one layer at a time.
• Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
• Stir in Fruit Jell pectin.
• Bring mixture to a boil, stirring constantly.
• Add sugar, stirring to dissolve.
• Return mixture to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Preserve It-.
• Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
• Wipe jar rim clean.
• Place lid on jar and tighten band, just until a point of resistance is met.
• Process 10 minutes in a boiling-water canner.
• Cool for 12 to 24 hours.
• Remove bands.
• Lids should be concave in middle.
• Yield: About 6 half pints.

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.

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.

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 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.

SMALL BATCH BLUEBERRY JAM

Steps:

• Pulse blueberries in a blender to roughly chop.
• Add berries, sugar, lemon juice, and cardamom to a wide, shallow pan. Bring to a boil over medium heat.
• As mixture boils down, it will foam up and reduce. Stir occasionally to ensure it's not sticking. If it does stick, reduce the heat.
• Once the foam begins to subside, begin to stir constantly. Jam will darken in color and take on a thick, syrupy consistency. It's done when it coats the back of a spoon and you can draw a line down the center of the pan that takes a moment to refill.
• Allow jam to cool 5 - 10 minutes in the pan, then transfer to a clean glass jar or storage container. Cool the jam at room temperature for about 90 minutes before refrigerating. Chill 6 - 8 hours to thicken completely.

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.