Orange Blueberry Freezer Jam Recipes

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BLUEBERRY FREEZER JAM



Blueberry Freezer Jam image

Blueberry jam with a tangy twist is the perfect condiment to be served with any dessert.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 30m

Yield 160

Number Of Ingredients 5

2 pints (4 cups) blueberries, crushed (2 1/2 cups)
3 cups sugar
1 teaspoon grated orange peel, if desired
1/2 cup water
1 package (1 3/4 ounces) powdered fruit pectin

Steps:

  • Mix blueberries, sugar and orange peel in large bowl. Let stand 20 minutes, stirring occasionally, until sugar is dissolved.
  • Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over blueberry mixture; stir constantly 3 minutes.
  • Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
  • Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Nutrition Facts : Calories 35, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg

BLUEBERRY FREEZER JAM



Blueberry Freezer Jam image

A quick and easy way to enjoy your favorite fruit freezer jam.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT10m

Yield 50

Number Of Ingredients 4

4 cups white sugar
2 cups crushed blueberries
2 tablespoons lemon juice
1 (2 ounce) package powdered fruit pectin

Steps:

  • Stir sugar and blueberries together in a bowl; let stand for 10 minutes, stirring occasionally.
  • Stir lemon juice and pectin together in a separate small bowl; add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set.
  • Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in refrigerator.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.9 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 16.6 g

ORANGE BLUEBERRY FREEZER JAM



Orange Blueberry Freezer Jam image

This quick jam lets me savor the great taste of fresh-picked blueberries no matter the season, but I have to fight my kids for them since they start eating them the minute I bring them in the house. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Time 25m

Yield 4 cups.

Number Of Ingredients 4

2-1/2 cups sugar
1 medium orange
1-1/2 cups fresh blueberries, crushed
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • Rinse four clean 1-cup plastic containers with lids with boiling water. Dry thoroughly., Preheat oven to 250°. Place sugar in a shallow baking dish; bake 15 minutes. Meanwhile, finely grate 1 tablespoon peel from orange. Peel and chop orange., In a large bowl, combine blueberries, warm sugar, grated peel and chopped orange; let stand 10 minutes, stirring occasionally. Add pectin; stir constantly for 3 minutes to evenly distribute pectin. , 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 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE-BLUEBERRY MARMALADE



Orange-Blueberry Marmalade image

Oh my this is good! Recipe courtesy of Bobby Flay. He served this on his Black Pepper biscuits and I did too. Biscuits are also good with Onion Jam. My mouth waters and I type this. :D Enjoy!

Provided by Patty Ward

Categories     Spreads

Time 25m

Number Of Ingredients 8

6 c prepared fuit, about 6 medium oranges and 4 lemons
1 1/2 c water
6 c sugar, measured into separate bowl plus 1/4 cup, divided
1/8 tsp baking soda
1/2 tsp butter or margarine
1 1/2 pouches of fruit pectin
2 c fresh blueberries
1 c honey

Steps:

  • 1. Using a fruit peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes stirring occasionally. Add the reserved fruit and juice and cover. Simmer additional 10 minutes.
  • 2. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat sirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Remove from heat and skin off any foam with a metal spoon.
  • 3. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to jam. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
  • 4. For the Black Pepper Biscuits - Check out my recipe for them.

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