Blueberry Jam Recipe Mary Berry

EASY BLUEBERRY JAM RECIPE FOR CANNING

Steps:

• Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
• Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Bring a small pot of water to a simmer and turn off the heat. Drop the rings and lids into the water and leave them there until you're ready to screw them onto the filled jars.
• Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona's pectin) with ½ cup water in a small jar.
• Screw on a lit and shake until well-combined. You'll have more than you need for this recipe.
• Store the excess in the refrigerator for use in making additional jam or jelly recipes.
• Measure the crushed berries, lemon juice, and calcium water into a large saucepan; bring to a boil.
• Meanwhile, combine the sweetener with the pectin until it's thoroughly combined.
• When the berry mixture comes to a boil, stir in the pectin and sweetener, stirring vigorously for 1 to 2 minutes to dissolve the pectin while bringing the jam back to a boil. Remove from heat when the jam boils.
• Ladle hot jam into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space. A canning funnel makes this easy.
• Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight.
• Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
• Process for 10 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
• Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn't seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool, dry place.

BERRY JAM

Steps:

• Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
• Place a small plate in the refrigerator to chill. (You'll use this later.)
• Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. If using a vanilla bean as an add-in, put it in the pot at this point.
• Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 to 50 minutes. How much it breaks down will depend on its type and ripeness: For example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely.
• As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
• Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook a few minutes more. (Note: Some fruit, like strawberries, contain more water and less natural pectin than say, a raspberry. This means the jam will never be quite as thick or gelled, but it will still be delicious).
• Remove from heat, and incorporate any of the add-ins listed (see notes). Pick out vanilla bean if you added it earlier. Divide jam between several 8-ounce canning jars, leaving 1/4-inch head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them within a couple of weeks.

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 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

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.

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.

SIMPLE BLUEBERRY JAM - NO PECTIN, JUST 3 INGREDIENTS!

Steps:

• Wash the blueberries in a colander.
• Put the blueberries, sugar and lemon juice into a preserving pan.
• Place the pan over a gentle heat to slowly dissolve the sugar crystals, stirring with a wooden spoon from time to time.
• As the sugar starts to melt and the fruit warms up, take a potato masher to mash the blueberries, leaving some whole if desired.
• Once the sugar has completely dissolved turn up the heat and bring the pan to a rolling boil and time for 15 minutes, stirring all the while (to prevent the sugar burning on the base).
• Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and is gel like then it's ready. Otherwise boil for another couple of minutes and repeat process until ready.
• Pot up the jam in a sterilised hot jar using a small ladle or jam funnel.
• Screw on lid immediately.
• See notes for storage instructions.

HOW TO MAKE BLUEBERRY JAM (NO PECTIN RECIPE)

Steps:

• Add blueberries, sugar, and lemon juice to a medium saucepan.
• Stirring frequently, cook over medium high heat until blueberry mixture comes to a rolling boil.
• Reduce heat to medium and continue boiling and stirring for 10 minutes.
• Towards the end of the cooking time, use the back of the spoon to gently crush some of the berries.
• At the end of the 10 minutes the blueberry liquid should be slightly thickened. You can also use a thermometer to judge done-ness. When the blueberry mixture reaches 220°F, the jam is done. (I watched the clock, my jam hit 220°F at almost exactly 10 minutes.)
• Transfer the blueberry jam to a storage jar and let come to room temperature.
• Once at room temp, seal jars and store in the refrigerator. The jam might take 24 to 48 hours to fully set up. (But it can be eaten immediately.)
• For best results use in about 10 days. (If sealed properly and unopened, your jam could last anywhere from 1 to 3 months in the fridge.)

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.

BLUEBERRY JAM

Steps:

• Rinse and drain the blueberries (fresh or frozen) and crush them using the potato masher method or my rolling pin and zip top bag method.
• Measure out 2 2/3 cup of crushed berries into a 6 quart stainless-steel or enamel Dutch oven.
• Stir in the lemon juice and the pectin.
• Over high heat, while stirring, bring the mixture to a full rolling boil that can not be calmed down when stirred.
• Add the sugar and stir to dissolve the sugar. Return to a full rolling boil Boil hard 1 minute, stirring constantly.
• Remove from heat and skin the foam, if necessary.
• Ladle the jam in to a hot jar, leaving 1/4 inch head space. Wipe the rim of the jar with a damp paper towel, removing any drips of jam.
• Center the lid on the jar. Apply the band and adjust to fingertip-tight. Using the jar lifter, place the jar in the boiling water canner.
• Repeat until the jars are filled. Be sure to complete a filling a jar from ladle to lifting before starting the next jar.
• Process the jar 10 minutes, adjusting time for altitude.
• Remove the jars from the water bath canner and place on clean towels to cool completely.

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.

QUICK BLACKCURRANT AND BLUEBERRY JAM

Steps:

• Rinse the currants, mash with a fork and bring to a boil with the sugar and 100 ml of water. Pour the mixture through a sieve lined with cheesecloth. Drain well. Measure the juice and combine with an equal amount of jam sugar in a saucepan.
• Rinse the blueberries and drain well. Add the blueberries to the juice mixture, bring to a boil and cook for 4 minutes. Transfer to a serving dish and sprinkle with a bit of sugar. Allow to cool completely before serving.