Small Batch Blueberry Honey Jam Canning Recipes

EASY BLUEBERRY JAM RECIPE FOR CANNING

Steps:

• Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
• Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Bring a small pot of water to a simmer and turn off the heat. Drop the rings and lids into the water and leave them there until you're ready to screw them onto the filled jars.
• Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona's pectin) with ½ cup water in a small jar.
• Screw on a lit and shake until well-combined. You'll have more than you need for this recipe.
• Store the excess in the refrigerator for use in making additional jam or jelly recipes.
• Measure the crushed berries, lemon juice, and calcium water into a large saucepan; bring to a boil.
• Meanwhile, combine the sweetener with the pectin until it's thoroughly combined.
• When the berry mixture comes to a boil, stir in the pectin and sweetener, stirring vigorously for 1 to 2 minutes to dissolve the pectin while bringing the jam back to a boil. Remove from heat when the jam boils.
• Ladle hot jam into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space. A canning funnel makes this easy.
• Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight.
• Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
• Process for 10 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
• Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn't seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool, dry place.

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.

SMALL BATCH BLUEBERRY JAM

Steps:

• Pulse blueberries in a blender to roughly chop.
• Add berries, sugar, lemon juice, and cardamom to a wide, shallow pan. Bring to a boil over medium heat.
• As mixture boils down, it will foam up and reduce. Stir occasionally to ensure it's not sticking. If it does stick, reduce the heat.
• Once the foam begins to subside, begin to stir constantly. Jam will darken in color and take on a thick, syrupy consistency. It's done when it coats the back of a spoon and you can draw a line down the center of the pan that takes a moment to refill.
• Allow jam to cool 5 - 10 minutes in the pan, then transfer to a clean glass jar or storage container. Cool the jam at room temperature for about 90 minutes before refrigerating. Chill 6 - 8 hours to thicken completely.

RECIPE: BLUEBERRY PRESERVES

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.

SMALL BATCH BLUEBERRY JAM

Steps:

• In a medium saucepan over medium heat, combine 1 cup of the blueberries, the sugar, lemon juice, and cinnamon. Cook until the berries are bubbling and have begun to soften, 6 to 8 minutes. This may take a few extra minutes if using frozen berries. Stir in the remaining 1 cup blueberries.
• Reduce the heat to low and continue cooking until all the berries are soft and a spoon leaves a line of separation in the jam when scraping the bottom of the pan, 25 to 40 minutes.
• Cool and fill clean glass jars or freezer­-safe containers. Store in the refrigerator for up to 4 weeks or freeze for longer storage.

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.

SMALL-BATCH FIG JAM

Steps:

• Place the figs, sugar, honey, and lemon juice in a large sauce pan and heat over medium heat, stirring to combine. Cook until the sugar melts, then bring to a boil.
• Reduce heat to medium low and cook until thickened, about 45 minutes. Be sure to stir the fig jam often to prevent it from burning, especially as the mixture thickens.
• Remove from heat and stir in the vanilla. Cool completely then transfer to jars and refrigerate. Enjoy!

BLUEBERRY JAM

Steps:

• Place blueberries and lemon juice in a heavy-bottomed jam pot and gently bring to a simmer over low heat. Mash the blueberries to help them release their juices.
• Once the blueberries have released their juices, increase heat to medium-high, and add sugar.
• Cook the jam until it reaches gel stage, about 20 minutes. Test for gelling on a plate that's been in the freezer, or use an instant-read thermometer (220 degrees F at sea level).
• Pour finished jam into prepared jars, seal with 2 part lids. Store in the refrigerator or water bath can for a shelf-stable blueberry jam.

SMALL-BATCH BLUEBERRY HONEY JAM (CANNING)

Steps:

• Place all ingredients EXCEPT pectin in a large non-reactive saucepan. Bring to full boil on high, boil hard 2 minutes, stirring constantly. Remove from heat, stir in pectin, ladle into hot jars and process in a boiling water bath for 10 minutes.