BLUEBERRY JAM NO PECTIN RECIPES

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BLUEBERRY JAM RECIPE - FOOD.COM



Blueberry Jam Recipe - Food.com image

Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 half pints

Number Of Ingredients 4

2 pints frozen blueberries
2 tablespoons lemon juice
1 (3 ounce) envelope 100% fruit pectin (Ball brand recommended)
5 1/4 cups sugar

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.

Nutrition Facts : Calories 848, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 31.9, CarbohydrateContent 221.6, FiberContent 4.6, SugarContent 204.8, ProteinContent 0.7

BLUEBERRY JAM RECIPE : TASTE OF SOUTHERN



Blueberry Jam Recipe : Taste of Southern image

We're "Saving Summer In A Jar" with this recipe for Blueberry Jam. Talk about easy to make...how about only 3 ingredients to make this quick and easy jam that is just bursting with flavor. Seriously, home canning and food preservation just doesn't get much easier than this.

Provided by Steve Gordon

Total Time 2 hours

Prep Time 1 hours

Cook Time 35 minutes

Yield 6

Number Of Ingredients 3

6 cups of crushed Blueberries
4 cups of Sugar
2 Tablespoons of Lemon Juice

Steps:

  • Wash jars and bands in hot soapy water, rinse and set aside.
  • Setup your stove for the hot water bath process.
  • Place washed jars in canner filled with water and boiling slightly.
  • Jars need to boil for 15 minutes to sterilize.
  • Sort through the berries, removing stems and any bruised berries.
  • Wash berries by swirling them in cool water.
  • Place berries in a large sauce pot, mash with a potato masher.
  • Measure crushed berries to determine proper propotion of sugar.
  • Place the berries on your stove over medium heat.
  • Add the sugar.
  • Add the lemon juice.
  • Stir until sugar is dissolved.
  • Bring heat up and cook berries as quickly as possible.
  • Continue to stir the berries as they boil, don’t let them boil over.
  • Check for proper gel. When ready, remove from heat.
  • Ladle jam into the jars leaving 1/4 inch headspace.
  • Insert wooden skewer and run around inside edge to remove air bubbles.
  • Wipe the top rim of the jar with a clean damp cloth.
  • Center a new lid over the jar.
  • Twist on a jar band and tighten finger tight. Do not force.
  • Place the closed jars in your canner rack, lower the rack and make sure the jars are covered with about 2 inches of water.
  • Cover and let process in this water bath for 15 minutes or as needed for your local Altitude.
  • Lift rack and secure handles on lip of canner. Let sit for 5 minutes.
  • Use a jar lifter and remove the jars. Set them on a folded towel in a draft free location.
  • Do not move or disturb the jars for at least 24 hours.
  • After 24 hours, check jars for proper seal.

Nutrition Facts : ServingSize Half Pint

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