Recipe Blueberry Preserves

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RECIPE: BLUEBERRY PRESERVES



Recipe: Blueberry Preserves image

Provided by Julie Murkerson

Categories     Jams, Jellies, Preserves

Time 15m

Number Of Ingredients 4

4 C fresh blueberris, rinsed and any remaining stems removed
1 1/2 C white granulated sugar
1 tsp lemon juice
2 tbsp pectin

Steps:

  • In a large pot, bring the mix together the sugar and blueberries. Bring to a boil. Boil for 3-5 minutes or until the blueberries are soft and easy to smash. While the mixture is boiling, smash the blueberries. I don't have a fancy smashing tool so I used the bottom of a hefty glass.
  • Add lemon juice and pectin. Mix well and reduce heat to a simmer. Simmer for a few minutes or until slightly thickened.
  • Remove the sauce from the heat. Transfer to jars and refrigerate for up to two weeks.

BLUEBERRY PRESERVES



Blueberry Preserves image

This recipe for blueberry preserves is from "Mes Confitures: The Jams and Jellies of Christine Ferber." Try it on Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3

2 1/4 pounds blueberries
3 3/4 cups sugar
Juice of 1 small lemon

Steps:

  • Rinse the blueberries in cold water without soaking them.
  • Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer.
  • Pour simmering mixture into a ceramic (or glass) bowl. Cover with parchment round and transfer to refrigerator. Refrigerate overnight.
  • The next day, transfer mixture to a large pot and bring to a boil over high heat, stirring gently.
  • Continue to cook over high heat for 5 to 10 minutes, stirring and skimming as necessary.
  • Check set (mixture should reach 221 degrees).
  • Pour the jam into sterilized jars, filling to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not overtighten. At this point, jam may be kept refrigerated up to 1 month.

EASY SMALL-BATCH BLUEBERRY JAM



Easy Small-Batch Blueberry Jam image

Simple and easy, the delicious flavor of the blueberries takes center stage.

Provided by Deb C

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

Time 35m

Yield 16

Number Of Ingredients 4

4 cups fresh blueberries
1 cup white sugar
1 tablespoon fresh lemon juice
1 pinch ground cinnamon

Steps:

  • Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g

SURE.JELL BLUEBERRY JAM



SURE.JELL Blueberry Jam image

Fresh blueberries, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.

Provided by My Food and Family

Categories     Home

Time 3h

Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Number Of Ingredients 4

4 cups prepared fruit (buy about 1-1/2 qt. fully ripe blueberries)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred on high heat), stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g

BLUEBERRY PRESERVES



Blueberry Preserves image

Make and share this Blueberry Preserves recipe from Food.com.

Provided by Diana Adcock

Categories     Berries

Time 55m

Yield 5 half pints

Number Of Ingredients 6

5 cups fresh blueberries, stemmed and washed
2 teaspoons cider vinegar
2 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • Combine all ingredients in a large stainless pot.
  • Cook to the jell point or until desired thickness is reached.
  • Stir frequently.
  • Ladle into clean hot jars leaving 1/4 inch head space.
  • Process for 15 minutes in a boiling water bath at altitudes up to 1000 feet.

BLUEBERRY PRESERVES



Blueberry Preserves image

A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.

Provided by Yoly

Categories     Jams and Jellies

Time 20m

Yield 8

Number Of Ingredients 4

1 ¼ cups fresh or frozen blueberries
5 tablespoons sugar
2 ½ tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon peel

Steps:

  • Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg

WILD BLUEBERRY PRESERVES



Wild Blueberry Preserves image

Make and share this Wild Blueberry Preserves recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 2h15m

Yield 7 half-pint jars

Number Of Ingredients 6

6 cups whole wild blueberries
1/2 cup water
7 cups sugar
1 (3 ounce) package liquid pectin
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon

Steps:

  • Remove the stems from the blueberries and gently rinse them in cool water; drain well.
  • (if using frozen blueberries, do not defrost or rinse).
  • In an 8-quart pot, alternately layer the blueberries, water, and about half of the sugar.
  • Over med-low heat, stirring often to prevent sticking, gradually heat the mixture until the sugar is mostly dissolved.
  • Add in the remaining sugar, 1 cup at a time, stirring gently between each addition.
  • Heat until the sugar is completely dissolved.
  • Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
  • Stir in the all the pectin; return to a full, rolling boil, stirring constantly.
  • Boil/stir constantly, for 1 minute; remove pan from heat.
  • Skim off foam.
  • Gently stir in the butter and cinnamon until combined.
  • To prevent floating fruit, let preserves cool 5 minutes before filling jars.
  • Gently stir the preserves to distribute the fruit.
  • Ladle the preservers into hot jars, leaving ¼ inch headspace.
  • Wipe jar rims and threads with a clean, damp cloth.
  • Cover with hot lids and apply screw rings.
  • Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.

Nutrition Facts : Calories 875.7, Fat 3.7, SaturatedFat 2.1, Cholesterol 8.7, Sodium 2.1, Carbohydrate 218.4, Fiber 3.3, Sugar 212.2, Protein 1

PEACH-BLUEBERRY PRESERVES



Peach-Blueberry Preserves image

As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. -Katie Ferrier Gage, Houston, Texas

Provided by Taste of Home

Time 1h10m

Yield 4 half-pints.

Number Of Ingredients 4

4 cups chopped peeled fresh peaches (about 4 large)
3 cups sugar
2 cups fresh blueberries
2 tablespoons lemon juice

Steps:

  • In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat., Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.

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