EASY SMALL-BATCH BLUEBERRY JAM
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
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
BLUEBERRY GINGER JAM
Provided by Joan Nathan
Categories condiments, dips and spreads
Time 35m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine all ingredients.
- Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 0 grams, Carbohydrate 73 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 65 grams
BLUEBERRY GINGER JAM
Low sugar recipe kicked up with ginger made in Ball Jam & Jelly maker so easy!. I didn't crush the berries many did burst on its own. I wanted whole berries in the jam. A soft jell so easily used as a spread for over ice cream or pancakes. want on savory try topping grilled pork with the blueberry jam. Add to a fruity vinegar and extra virgin olive oil for a salad fruity dressing.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 5-6 pints
Number Of Ingredients 7
Steps:
- Place pectin on the bottom of the jam and jelly maker.
- Top with fruit, butter, lemon juice, and ginger.
- Set for jam press enter and and 3 more minutes.
- Wait 4 minutes and when beeps add the sugar.
- Place lid on.
- When done press cancel and unplug appliance.
- Preserve water canning method.
- Fill Sterilized jars leaving 1/4 inch headspace.
- Wipe rims and place lids and rings.
- Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
- Place at room temperature for 12 - 24 hours.
- Check lids, label, will store for up to 1 years.
- Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long.
Nutrition Facts : Calories 363.4, Fat 0.9, SaturatedFat 0.5, Cholesterol 2, Sodium 141.5, Carbohydrate 92.7, Fiber 1.5, Sugar 83, Protein 0.3
BLUEBERRY JAM
This traditional blueberry jam recipe would be just as delicious atop our Simple Crepes, as spread over a crisp piece of toast.
Provided by Martha Stewart
Categories Food & Cooking Kid-Friendly Recipes
Yield MAKES ABOUT 3 CUPS
Number Of Ingredients 2
Steps:
- Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan.
- Add remaining 3 cups berries and 1/2 cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.
- Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
- Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.
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BLUEBERRY-GINGER JAM RECIPE | MYRECIPES
From myrecipes.com
Servings 10Total Time 24 hrs 45 mins
- Process blueberries in a food processor until smooth, about 2 minutes. Transfer blueberries to a stockpot; stir in sugar, lemon zest, lemon juice, orange zest, orange juice, and grated ginger. Bring mixture to a full rolling boil over medium-high, stirring constantly, and boil 2 minutes. Remove from heat, and stir in liquid pectin. Return to a rolling boil over medium-high; boil, stirring constantly, 1 minute.
- Remove from heat, let stand 5 minutes, and skim off any foam. Ladle mixture into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner. Process as directed for 10 minutes.
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