FREEZER JAM BLUEBERRY RECIPES
STRAWBERRY FREEZER JAM RECIPE | ALLRECIPES
This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!
Provided by JORDAN76
Categories Jams and Jellies
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 5 pints
Number Of Ingredients 4
Steps:
- Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.n
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.n
Nutrition Facts : Calories 40.6 calories, CarbohydrateContent 10.4 g, FiberContent 0.1 g, SodiumContent 0.1 mg, SugarContent 10.3 g
BLUEBERRY JAM RECIPE - BBC GOOD FOOD
Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time
Provided by Esther Clark
Categories Condiment
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield Makes 2 x 500ml jars
Number Of Ingredients 4
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 scum that has formed on the top with a spoon and discard.
- Test the jam is set by spooning a mound onto your cooled plate. Put into 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.
Nutrition Facts : Calories 28 calories, CarbohydrateContent 7 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 0.1 grams protein
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