Blueberry Jam Small Batch Recipes

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.

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.

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.

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

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.