Honey Berry Jam Recipes

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.

HONEY - BERRY JAM

Steps:

• Crush all the berries together thoroughly.
• In a large pot, add fruit puree and pectin, mix well.
• Bring to a full boil, stirring constantly.
• Stir in honey.
• Bring back to a rolling boil again, and boil hard 2 minutes, stirring constantly.
• Remove from heat and skim off foam.
• Stir and skim for 5 minutes.
• Ladle into hot, sterilized glasses, and let stand at room temperature until set (12-24 hours).
• Freeze if not using immediately.

HONEY BLUEBERRY COBBLER JAM

Steps:

• Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly., Place blueberries in a large saucepan; mash blueberries. Stir in juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in honey, nutmeg and cinnamon; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; stir in vanilla., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 2 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving., Freeze option: Freeze up to 12 months. To use, thaw in the refrigerator overnight before serving.

HONEY SWEETENED BLUEBERRY JAM

Steps:

• Pour the berries into a low, wide, non-reactive pan and mash.
• Add the honey and lemon juice and stir to combine. Let the mixture sit until the honey begins to dissolve.
• Place the pan on the stove and bring to a boil. Cook, stirring regularly, for 10 to 12 minutes, until the jam thickens.
• To make the jam shelf stable, pour it into clean, hot jars. Apply lids and rings and process in a boiling water bath canner for ten minutes.
• When time is up, remove jars from the canner and place them on a folded kitchen towel and let them cool.
• When the jars are room temperature, check the seals. If the lids have gone concave and don't wiggle at all, they are sealed.
• Any unsealed jars should be refrigerated and used within a few weeks.
• If you don't want to process the jam, just pour it into a jar, let it cool, and put it in the refrigerator.

BLUEBERRY HONEY JAM

Steps:

• Place blueberries, sugar, honey and lemon juice into a non-reactive saucepan and bring to a boil, stirring.
• Boil hard for 2 minutes, stirring constantly.
• Take off the heat, stir in the pectin and ladle into hot sterilized jars.
• Seal and process in a hot water bath for 10 minutes.
• Place hot jars on a towel on your counter and let cool overnight. Check seals.