Blueberry Vanilla Jam 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:

• Wash 14 8-oz canning jars, including rings and lids, in hot soapy water. Allow to dry. Place lids in a shallow dish and set aside.
• Have ready a large 10-qt pot, 2/3 full of water, 4-qt saucepan, tea kettle filled 1/2 way with water, berry masher, wide mouth funnel, jar lifter, ladle or stainless 1-cup measuring cup, large measuring cup (I like to use a 4-cup), or bowl to mash berries in, large separate bowl to hold the mashed berries, and several kitchen towels.
• Rinse blueberries in a large strainer.
• In Pomona's Pectin package, find the calcium pack. In a lidded 8-oz jar, mix 1/2C water with 1/2 tsp of calcium powder. Mix well. This will last several months (discard if powder discolors or molds). Shake well before using. Set aside. Measure out the sugar and add 4 tsp pectin to the sugar. Mix well. Set aside. Squeeze the lemons and measure out 1/2 C of juice. Set aside.
• Turn the water on to boil in the 10 qt pot and the water in the tea kettle.
• In the large measuring cup (or bowl), mash the blueberries. Do this in 2 C batches, otherwise, it's hard on your hands. Transfer mashed blueberries to a large bowl. Continue mashing in 2 C batches until you've depleted almost all the 5 pints of blueberries. Start measuring out the mashed blueberries and place 8 C total in the 4-qt saucepan. Mash more blueberries if needed.
• Turn the stove on to about medium high under the mashed blueberries. Add 4 tsp calcium water, 1/2 C lemon juice, and granulated sugar mixture. While the blueberries are coming to a boil, move the empty jars close to your canning area. Have your wide mouth funnel standing by.
• Bring blueberry mixture to a boil, stirring frequently, and scraping the corners of the pan, making sure no sugar is sticking/clumping in the corners. Boil for about 1 minute. You want all the sugar and pectin dissolved before canning. Remove from heat.
• Pour the boiling water from the tea kettle on top of the lids in the shallow pan, just until they are covered. This softens the seal for a good, strong seal on the jars.
• Place the wide mouth funnel on a jar and carefully begin filling the jars, leaving about 1/4"-1/2" of space at the top of the jar. Fill all the jars, topping off the jars as the residual blueberry mixture allows. Place lids, carefully removing each one from the very hot water, and rings on the jars.
• To process the jars, place them in the 10-qt boiling water in several batches. You'll need at least a few inches of water to cover the jars. If needed, add more water. Process (boil) for 10 minutes.
• Wipe the jars clean and dry after removing them from the boiling water.
• The jar has sealed when you hear a "pop". Test the seal by pressing the center of the lid down. If the lid can still be pressed down, the jar has not sealed. Wait for 24 hours, and if the jar still has not sealed, store in the fridge and use within two weeks.
• Before storing the jars, label the lids with the type of jam and date. Jam will keep for up to a year stored in a cool, dark place.

BLUEBERRY GINGER JAM

Steps:

• In a medium saucepan, combine all ingredients.
• Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.

BLUEBERRY VANILLA JAM

Steps:

• 1. Wash the berries carefully removing all the stems and soft berries that you wouldn't eat. (The berries you wouldn't eat now will spoil the whole jam). Check where stems come off make sure no white stuff is in that center that may be mold.
• 2. Put the berries in a large pot at least 4 to 5 times taller than the berries in the bottom. Add the pectin, lemon juice and about ½ to 1 cup water. The water just helps it from scorching in the very beginning.
• 3. Bring it to a rolling boil you cannot stir down. Put 2 heavy metal large cooking spoons in the freezer NOW or before you start.
• 4. Carefully add all the sugar and stir quickly. I say carefully because when it pops up it will burn you, I know from experience! LOL!
• 5. Cook jam until another full rolling boil. Then cook for 5 minutes longer. I use a good candy thermometer to check and make sure it is 220 degrees and stays there for about 5 minutes. Add the vanilla now even if you are going to have to cook it longer it will be ok. Add the vanilla now. Even if have to cook it longer.
• 6. Best way to make sure is to get your spoon out of the freezer add 1 tablespoon of the hot jam and wait 30 seconds. Now take your finger and swipe it across the jam. It should stay apart leaving a streak down the middle where your finger swiped the jam.
• 7. Now ladle into hot jars and process at least 10 minutes I usually process 15 minutes. Please look in the sure jell box for more instructions on canning. This is the basic recipe.
• 8. About the foam, in this jam it will almost all go away by the time it is ready to put in the jars. If it doesn't just skim off the water parts and put in a dish. You can spread it on crackers or toast if you want, it is perfectly safe to eat. If you have a ton of foam at the end you can add ½ teaspoon or margarine and cook about a minute longer.
• 9. I always let my jam set for about 10 to 20 minutes before putting it in the jars. If you have foam that also will help with the jam absorbing the foam.

BLUEBERRY LAVENDER JAM

Steps:

• Wash blueberries and lemon
• Set blueberries aside
• zest the lemon
• juice the lemon
• Add blueberries, lemon zest, lemon juice, water, dried lavender, and sugar in a medium sized pot
• Muddle together all ingredients
• Cook over medium heat for about 45-50 minutes or until the fruit has broken down
• Remove from heat and allow to cool for about 10 minutes
• Spoon into jam jars and store in refrigerator or freezer

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.

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.