HALF PINT BLUEBERRIES RECIPES
BLUEBERRY JAM RECIPE - FOOD.COM
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
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
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
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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BLUEBERRY BASIL PRESERVES | LOVE AND OLIVE OIL
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Total Time 45 minutes
Total Time 45 minutes
- Prepare canner and wash/sterilize 8 half-pint mason jars. Keep jars in hot (not boiling) water until ready to use.In a small bowl, whisk together 1/4 cup of sugar and pectin. In a separate bowl, measure out remaining 4 1/4 cups of sugar and set aside.Wash blueberries and discard stems. Place in a blender or food processor. Cover and pulse to evenly chop. Do not liquefy. Transfer all but 1/4 cup of blueberries into an 8-quart saucepan. Add basil, lemon juice, and water to remaining berries in food processor. Pulse until well blended and no large chunks of berries or basil remain. Add to blueberries in saucepan.Stir pectin mixture into blueberries, and cook over medium-high heat until mixture reaches a full roiling boil that cannot be stirred down. Quickly stir in remaining sugar. Return to a boil, and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.Ladle hot jam into jars, leaving 1/8-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
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BLUEBERRY JAM RECIPE - FOOD.COM
Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 848 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 848 per serving
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Blueberry jelly is a silky smooth homemade preserve bursting with fresh blueberry flavor.
From practicalselfreliance.com
Reviews 5
Total Time 2 hours 30 minutes
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Total Time 2 hours 30 minutes
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BLUEBERRY BASIL PRESERVES | LOVE AND OLIVE OIL
From loveandoliveoil.com
Total Time 45 minutes
Total Time 45 minutes
- Prepare canner and wash/sterilize 8 half-pint mason jars. Keep jars in hot (not boiling) water until ready to use.In a small bowl, whisk together 1/4 cup of sugar and pectin. In a separate bowl, measure out remaining 4 1/4 cups of sugar and set aside.Wash blueberries and discard stems. Place in a blender or food processor. Cover and pulse to evenly chop. Do not liquefy. Transfer all but 1/4 cup of blueberries into an 8-quart saucepan. Add basil, lemon juice, and water to remaining berries in food processor. Pulse until well blended and no large chunks of berries or basil remain. Add to blueberries in saucepan.Stir pectin mixture into blueberries, and cook over medium-high heat until mixture reaches a full roiling boil that cannot be stirred down. Quickly stir in remaining sugar. Return to a boil, and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.Ladle hot jam into jars, leaving 1/8-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
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As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. —Katie Ferrier Gage, Houston, Texas
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