No Cook Blueberry Jam Recipes

NO-SUGAR BLUEBERRY JAM

Steps:

• Place grape juice in a deep saucepan and simmer until it is reduced to 2/3 cup.
• Add blueberries, lemon zest, and salt to the saucepan, and bring to a boil, cook for 1 minute, then remove from heat.
• Stir in nutmeg, pectin, and glycerine.
• Return to the stove and bring to a boil again, cook for 1 minute; sprinkle gelatin over the top of the hot liquid and stir well until it has mixed in and dissolved.
• Pour into hot sterilized pint jars, leaving 1/2-inch headspace at the top.
• Top with sterile lids and bands; process in a boiling water bath for 10 minutes.
• Refrigerate any jars that do not properly seal.
• To freeze jam, pour jam mixture into plastic freezer containers, leaving 1/2-inch space at the top.
• Cover with clean lids and cool to room temperature before placing in the freezer (place in the coldest section of freezer initially, if you can).
• To use, thaw overnight in container, and refrigerate unused portions.

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.

NO COOK BLUEBERRY JAM

Steps:

• Have ready 3 16 oz freezer containers. Remove stems from berries, rinse well. Mash with large spoon or potato masher. Mix berries and sugar well.
• Mix lemon juice with pectin; add to berries and stir well for 4 to 5 minutes. Pour into containers. Let stand room temperature overnight. Store in refrigerator or freeze.