Blueberry And Raisin Jam Recipes

Steps:

• Blend raisins and orange juice in a blender or food processor until smooth; transfer mixture to a pot. Blend blueberries in blender or food processor until pureed; add to raisin mixture. Stir pectin into fruit mixture and bring to a boil. Mix sugar into fruit mixture; boil, stirring often, until sugar is dissolved, about 5 more minutes.
• Sterilize the jars and lids in boiling water for 10 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 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.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

Steps:

• Thaw and drain blueberries.
• Crush blueberries one layer at a time.
• Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
• Stir in Fruit Jell pectin.
• Bring mixture to a boil, stirring constantly.
• Add sugar, stirring to dissolve.
• Return mixture to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Preserve It-.
• Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
• Wipe jar rim clean.
• Place lid on jar and tighten band, just until a point of resistance is met.
• Process 10 minutes in a boiling-water canner.
• Cool for 12 to 24 hours.
• Remove bands.
• Lids should be concave in middle.
• Yield: About 6 half pints.

Steps:

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

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.

Steps:

• In bowl, stir lemon juice into milk to sour it.
• Stir in egg, oil and molasses.
• Set aside.
• In another large bowl, combine bran, both flours, sugar, lemon zest, baking powder, baking soda and salt.
• Add milk mixture and blueberries or raisins.
• Spoon mixture into muffin pan sprayed with nonstick spray.
• Bake at 375 F for 20-25 minutes.

Steps:

• Place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the jam.
• In a large, heavy-bottomed saucepan, combine the blueberries, sugar, lemon juice, and salt. Let stand until the berries start rendering their juice, about 15 minutes.
• Meanwhile, sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
• Follow the procedure for Raspberry Jam (page 289), including bringing the blueberry mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good. When the jam reaches the jelling point (220°F), add the candied ginger and stir to combine. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
• variation
• For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom. Freeze for up to 1 year or refrigerate for up to 1 month.

Steps:

• In a Dutch oven, bring blueberries and water to a boil; mash and stir for 5 minutes. Add sugar and honey; boil gently, uncovered, over medium heat for 30 minutes, stirring frequently. , To test for doneness: Remove from heat; spoon about 1 tablespoon of hot jam onto a chilled plate and set plate in freezer until the jam has cooled to room temperature, 1-2 minutes. When the cooled jam holds its shape when mounded with a spoon, the jam has reached its desired thickness. If necessary, return to heat and repeat test after additional cooking. , Skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. of headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in boiling-water canner.

Steps:

• Crush the blueberries in a large kettle.
• Place over high heat and add pectin and lemon juice. Bring to a boil, stirring constantly. Stir in the sugar, bring back to a boil, and let boil for 1 minute.
• Remove kettle from heat. Skim off and discard any foam. Carefully ladle jam into hot, sterilized jars, leaving 1/4 inch head space. Wipe excess jam from inside and outside rims, then seal.