WATERMELON JAM RECIPE RECIPES

Name: Canned Blueberry Jam
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 9 half-pints.
Ingredients: 8 cups fresh blueberries; 6 cups sugar; 3 tablespoons lemon juice; 2 teaspoons ground cinnamon; 2 teaspoons grated lemon zest; 1/2 teaspoon ground nutmeg; 2 pouches (3 ounces each) liquid fruit pectin

CANNED BLUEBERRY JAM RECIPE: HOW TO MAKE IT

Canned Blueberry Jam Recipe: How to Make It image

Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania

Provided by Taste of Home

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield 9 half-pints.

Number Of Ingredients 7

Ingredients

8 cups fresh blueberries
6 cups sugar
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon zest
1/2 teaspoon ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin

Steps:

Place blueberries in a food processor; cover and pulse until almost fully blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 74 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 19g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

GRANDMA'S DILL PICKLES RECIPE: HOW TO MAKE IT

Grandma's Dill Pickles Recipe: How to Make It image

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 50 minutes

Cook Time 15 minutes

Yield 9 quarts.

Number Of Ingredients 7

Ingredients

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies

Steps:

In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 4 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 727mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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Calories 95 calories per serving

Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
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