award winning blueberry jam recipe

Bonita It’s a great gift to give out to hostesses during the holidays, too. Add lemon juice; stir in pectin. More Blueberry Jam Recipes: Blueberry & Lime Jam – Fab Food 4 All; Tutti Frutti Jam – Fab Food 4 All; Summer Fruits Jam – Fab Food 4 All; If you grow your own blueberries or ever see a bargain like mine then do try my Simple Blueberry Jam which makes one good sized jar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Some recipes call for mashing up the blueberries but I like to leave them whole and decide whether they’re going to burst on their own or not. https://www.allrecipes.com/recipe/239514/easy-small-batch-blueberry-jam This destroys any pathogens in the food, and creates a seal, thereby rendering the jars shelf-stable. Remove from the heat; skim off foam. You can make this a Blueberry Freezer Jam by transferring to a freezer safe container to stash away for winter. With all that done, it’s time to make the jam. The recipe itself is from Alton Brown, so you know it has to be good. You'll want this pot to reach a boil sometime before the jam is finished cooking, so that the jars are hot when it comes time to pour the jam in. There’s nothing better than getting some whole blueberries on your morning toast that are coated in their own jammy juices. The blueberries begin to burst and bubble and turn all sticky, jammy and sweet. Six quarts allows your jam plenty of room to boil and gives you the peace of mind that you’re not going to have molten jam all over your stovetop (the jam will bubble madly). Cover and let stand overnight or until set, but not longer than 24 hours. Makes a great gift wrapped with a pretty ribbon! Then pile everything (excluding the jar lids) into the pot. Luscious Blueberry Jam Recipe: How to Make It | Taste of Home

Cook and stir the sugar until the sugar is completely dissolved. The jam looks amazing, and amazingly easy! Back to the reason why freshly picked or store bought fresh blueberries are the best for making jam there natural juice’s have so much flavour and it is so tasty when cooked.

this jam lives up to its name LUSCIOUS...will be sharing this recipe. Non-reactive means stainless steel, enameled cast iron or non-stick. Creating recipes and happy bellies is my favorite thing in the world. And the BEST Blueberry Jam ever made. Start your timer when the water has returned to a full boil. This is the first year I’m venturing out to different jams and jellies. Place pot on burner and bring to a boil. I find it quite satisfying to just plunge my hands in and start squashing. Repeat until all jars are filled. Might try again…might not. 2.5k.

Use to top ice-cream,your favorite scones,toast, etc.! I believe a good life tastes great and my easy recipes help make that happen every day. Once lids have been used, they lose their ability to seal well, which can lead to potential spoilage down the line. Stir in sugar; return to a full rolling boil. This easy Blueberry Jam recipe is sooooo amazing spread on this Brioche bread or on a warm popover.

This Blueberry Jam is made without pectin and becomes thickens just by cooking it down for a bit. So, summer isn’t really over in my mind quite yet. Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Mash in sugar, add the water and return to a boil for 1 minute. Once it is bubbling nicely, add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for 15-25 minutes, stirring regularly. Combine 3 cups crushed blueberries and lemon juice in a large saucepot. I’m going to making a lot of that as I have two trees full of the suckers. Total Carbohydrate

Make sure you always can with new lids. Well, yes, if you boil it too long it will turn into blueberry candy….basically. Using a damp paper towel, wipe the jar rim to remove any jam or residue around the lid. Can you water bath can the jam from this recipe?

Off the heat, stir to combine so that the sugar can begin to dissolve. I hope this helps and enjoy. Add the sugar, lemon juice and zest to a medium saucepan over low heat. So easy and so tasty! Great for gifts too! It’s one of my favorite jams next to this easy Orange Marmalade and this Tomato Jam...which is surprisingly delicious in so many sweet and savory dishes! Once your jars have cooled, it’s important to test your seals to ensure that the jam is now shelf stable. Fill a large pot with water and sink a round rack or kitchen towel to the bottom of the pot (you need to put something between the jars and heat source). I haven’t tried it so I’m not certain it’s safe for canning. As great as it smelled…once it cooled it dried into a block of purple…maybe boiled too long?

Blueberries contain a lot of natural pectin, so even if you mash and measure imperfectly, nine times out of 10, you’ll still wind up with something spreadable and quite delicious. This award-winning Blueberry Jam is a guest favorite at Big Mill B&B. Stirring constantly, bring to a rolling boil.

The Spruce / Julia Hartbeck In a large pot over medium heat, add about 3/4 of the berries and mash. You’re blueberry jam recipe (and other jam recipes like this FAB fig jam) will last up to two years if processed by canning in a hot water bath. Contact us if you are interested in any of the following: Your email address will not be published. 5- When your jam have cooked for about half hour remove from heat and start scooping hot jam into mason jars, clean tops of mason jars to remove any blueberries and place lids and caps on each one then tighten. Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. Traditional Newfoundland Blueberry Jam made from freshly picked blueberries, Newfoundland is known for its delicious big and juicy blueberry. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Lower heat slightly and boil gently for five minutes occasionally mashing mixture. 6 Comments // Leave a Comment ». Easy to make Homemade Blueberry Jam recipe is like summer in a jar. Blend together Philadelphia blueberry cream cheese and powdered sugar until well incorporated. Freshly picked blueberries that was picked here in Newfoundland.

Add the blueberries to the pan and continue to cook over low heat for 35-40 minutes until the mixture is at a low boil.

The headroom air may bubble out of the jars before a boil is reached. I am, however, preparing for winter by saving my favorite summer flavors in the best way possible like Peach and Strawberry Jam, Italian Stewed Tomatoes and quick marinara sauce. Screw the rings on finger tight.

1- In a medium saucepan, add blueberries, lemon juice and zest, let berries start to boil on a low heat, then add sugar stir until all dissolved. Process 10 minutes in a boiling-water canner. All rights reserved.

Combine smashed blueberries and sugar to a 6-quart, non-reactive pot. Get our best updates delivered to your inbox. 4- Pre soak your mason jars and lids in hot water for about 10 minutes, remove from water let drip dry on a cloth. Ladle into hot jelly glasses or jars. Lower into the canning pot.

Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.

What’s more, preparing blueberries for jamming is shockingly easy. Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Making jam is like one of the easiest things ever. Bring to a full rolling boil over high heat, stirring constantly. Ladle the jam into the hot jar, leaving 1/4-inch headspace between the top of the jar and the jam. How many cups of precooked blueberries would you use to make 1 recipe. When it comes to canning, blueberries were my gateway fruit. Blueberry Jam is one of my favourite jams out there, I love making this jam in season so I don’t have to make them while they are frozen.