Speedy Blueberry Refrigerator Jam Recipes

SPEEDY BLUEBERRY REFRIGERATOR JAM

Make and share this Speedy Blueberry Refrigerator Jam recipe from Food.com.

Provided by karen in tbay

Categories Berries

Time 4m

Yield 3 cups

Number Of Ingredients 3

Speedy Blueberry Refrigerator Jam image

Steps:

In a large saucepan, combine all three ingredients.
Bring to a boil.
Cook and stir for 2 minutes.
Pour into jars and refrigerate.

Nutrition Facts : Calories 734, Fat 0.6, SaturatedFat 0.1, Sodium 133.8, Carbohydrate 186.9, Fiber 4.6, Sugar 176.8, Protein 3.6

Ingredients

4 cups blueberries, fresh or frozen
2 cups sugar
1 (3 ounce) package lemon gelatin

BLUEBERRY FREEZER JAM

The freezer jams are so good as they taste like the fresh fruit because they have never been cooked. This is a yummy jam and needs to be tried. To get the best taste you need to use the wild blueberries. Once I used the big cultivated ones in the store because it was winter and I needed to make some. There was hardly any flavor except it was sweet. The wild blueberries are are so tasty. NOTE: Do not reduce the sugar or use a sugar substitute as it will not set correctly.

Provided by Mimi in Maine

Categories Berries

Time 25m

Yield 5 cups

Number Of Ingredients 4

Blueberry Freezer Jam image

Steps:

Wash and rinse containers (make sure they are sterile).
Prepare the berries crushing one cup at a time using a potato masher.
Measure exact amount of berries and juice and place in a large bowl.
Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
Let stand at room temperature for 24 hours till set.
You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.

Ingredients

2 pints wild blueberries (to make 2 cups of crushed berries)
1 1/2 tablespoons fresh lemon juice
4 cups sugar
1 (3 ounce) envelope fruit pectin (Certo brand)

BLUEBERRY-RHUBARB REFRIGERATOR JAM

I think the best recipes come from good friends...that's where I got this jam recipe. It's a great way to use an abundant supply of rhubarb.

Provided by Taste of Home

Time 30m

Yield 4-1/2 pints.

Number Of Ingredients 7

Blueberry-Rhubarb Refrigerator Jam image

Steps:

In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate.

Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

5 cups chopped fresh or frozen rhubarb, thawed
1/2 cup water
5 cups sugar
1 can (21 ounces) blueberry pie filling
2 cups fresh or frozen blueberries
3 tablespoons lemon juice
2 packages (3 ounces each) raspberry gelatin

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