Myblueberryjam Recipes

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.

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.

MY BLUEBERRY JAM

Steps:

• In food processor slightly chop the 6 cups of Blueberries. Add to a large pan and add the sugar and lemon juice. Bring to a rolling boil that cannot be stirred down. Add the liquid pectin and bring back to a boil again for 1 minute. Ladle the hot berry mixture into jars. Wipe tops and place lids on jars and screw caps into place. Place in water bath canner with 1 inch of water covering jars. Bring to a full boil and cover for 10 minutes. Remove jars from water bath after 10 minutes and place on counter to cool. Listen for tops of jars to pop and seal. Cool completely. Jam should be good in jars for up to 1 year.

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.