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Blueberry jam recipe

Blueberry jam recipe

Blueberry jam recipe Mode Prevent rfcipe screen from going dark. Place the flat lids on the jars. Oh wow, sounds yummy. Measure content performance. This looks great!

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The Absolute BEST Blueberry Jam Recipe - No Pectin - Small Batch Canning

Blueberry jam recipe -

Also, looking back, the flavour was not a patch on my One Punnet Strawberry Jam which just uses lemon juice to aid the setting. Blueberries are naturally low in pectin so apart from using only the firmest just ripe or slightly under ripe fruits you need to add pectin or lemon juice which aids the gelling process by interacting with the sugar.

The important things are to sterilise your jars, freeze some saucers for testing and always stir your jam or you will burn it to the bottom or your pan. If you get the set too runny you can always pour back your jam and boil it up again until it reaches setting point.

I like a soft set jam but I pushed the boundary a bit far that time. Once opened, keep in the fridge and eat within a few months. Yes, just use them in place of fresh blueberries, they will thaw when you heat them up with the sugar and lemon juice.

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. You can always scale the recipe up to make more if you have more but remember it will take longer to reach setting point!

Better still tag FabFood4All on social media with your pictures as I love seeing my recipes come to life! This looks great! Can we use stevia instead of sugar? How do you sterilise your jars? Wish me luck! Hi Lorna, the sterilising instructions are in the notes, I will add a first step about that as I usually mention it but this is a very early recipe in my jam creation journey.

I had a punnet of fresh bluebs that needed using so a quick google and this lovely recipe comes up! Looking forward to trying the other jam recipes 🙂. I used limes instead of lemons and they worked well — lovely tang to the final jam; also used a little more lime juice squeezed a bit too much and included the flesh.

Mushing the berries up with a stick blender seemed to work well. Thank you Cath, so glad you liked the recipe. Hi Sharon, yes you can use frozen fruit for any jam recipe but always use from frozen and not thawed to keep as much juice in the fruit as possible.

Love your Jam recipes so easy to follow. We have now made some Blueberry jam and then some Seedless Raspberry jam. Everyone loves them both Thank you for sharing your recipes with us all.

This recipe and your step-by-step directions made my first experience with making jam such a wonderful experience. The local fruit market had blueberries for super cheap and I ended up with 4.

Apparently, my math skills need work because I used almost 9 cups of sugar and I goofed this up right out of the gate.

My batch is way too sweet. As in all you can taste is sugar. I ended up needing to simmer it for an hour and a half before it thickened enough. I was about to scrap the entire batch in tears but it finally started thickening. What do you think? Beth, I think this is a good idea.

I would simmer the fresh berries separately for awhile, and then mix in the jam from the previous batch. Best of luck, and I hope you come back to tell us how you got on with your fix.

This is my first time making and I made a boo boo. I added the lemon juice before cooking. How does this affect the process?

Putting it in at the beginning is not at all a disaster — you will still have really tasty preserves! I had to cook for 1 hour and 20 minutes. It set well, so far, cooling. Was hoping for the 9. But, I am proud of myself as I have never made preserves!

I always feel like I really did something when I can! Glad you are happy with it and thanks so much for coming back to tell me how it went for you 🙂. thanks for asking this question Sally! I did the same thing.

Sally did the same thing today with lemon juice. Took a long time to cook. Electric not gas stove so it couldve been a difference there. My blueberries were frozen. But they worked fine. The only problem ive found is even though it thickened its still seems a bit running in the jars.

Will they thicken up more as they cool? Also for those of you who dont have space to keep your water bath on the stove i found a little trick. I turn my oven around Then use a 9×13 cake pan filled with water and put the jars also filled with water in the cake pan and place in the oven till i need to use them.

And once i place the jam in the jars dont turn off oven let them sit in the bath in the oven about 10 mins for jelly jars ir 15 for quart size. It works. I have never had a problem with sealing properly.

And it frees up work space. Thanks for this post. I will be trying this recipe. I want to make blueberry jelly- I have already crushed my berries, cooked them with water, and strained the juice which tastes pretty good, tart bc I have not added sugar.

I had an idea in the middle of the night that it might be interesting to add whole blueberries to the jelly — so not quite jam, jelly, or preserves.

Can you advise when would be the best time in the cooking process to put the whole berries in. I want them to cook all the way through, but not get too mushy. Or is that totally crazy? Also I will be using stevia instead of sugar for dietary reasons and will that affect the thickening?

I avoid giving advice about methods that I have not yet tried myself. I can tell you that adding stevia as the sweetener is unlikely to give you a good result — a large part of the thickening that occurs in a preserve is a result of the cooking down of sugars — both the natural occurring ones in the fruit and the processed sugar that you add per the recipe.

You might want to google recipes that use stevia instead of sugar. A bit more tart than i would have thought, but is that due to the lemon juice? Still great, though- and I got 10 half pint jars, too!

If you find that it is consistently too tart for you, add a bit more sugar. You need the lemon juice, both for the flavor and it does help with the setting as well. Thanks for a great and easy recipe. I have 2 blueberry bushes that produce so much each year I always wanted to try canning.

This works. And this is easy, fun, and delicious. I love the texture and flavor…just sweet blueberry. I will definitely do it again. Do you have a natural sugar alternative? I have stopped using refined sugar and have stuck with maple syrup and honey lately.

My body just likes it better. Any idea how much of either would work? I would advise searching for recipes that specifically use those sweeteners, rather than trying to modify this one.

I used this recipe today. It took about 50 mins to thicken. Any idea why? I was disappointed to go through all the hassle of canning for so little!

Maybe I reduced for too long? I am not sure Jessica — I double checked and the amount is correct, and it looks as though some other commenters have gotten the same amount from a batch.

I made this today and it was a flop. I got it to the point where it had the right performance on the cold plate.

But when the batch cooled it was like taffy. Much too stiff and much too sweet to use as a spread. What could have gone wrong? I have made many batches and never had a problem, and as you can see from the comments, others have had success as well.

Other than that, there is no way for me to know. All is not lost — I would cook some more berries and mix in the batch that is too sweet and too thick to get it where you want it to be. The taffy texture is a result of cooking at too high a temperature.

The jam should be simmered at degrees. You should adjust your heat, using a candy thermometer to measure, so that the jelly maintains this temp.

The higher the heat sugar gets to, the more stiff the sugar becomes. Chances are your sugar got to about degrees or the soft ball stage. This is the taffy texture you spoke of. One you start using sugar, the rules for candy making shoud be observed. Cooking is chemistry and there are rules.

Turn the heat down next time and use a thermometer. My meat thermometer goes to degrees so I use that to monitor temp. when I cook with sugar. Thanks for the comment. So maybe the sugar caramelized. It should work, Frank.

Making a preserve without pectin is not as exact a thing as it is with pectin — there are more variables at work. Last year I ended up re-canning a whole batch because it came out too runny, so I had to empty out all the jars and cook it down more. I decided I had cooked too much of the fruit water out of the mixture.

So I slowly reheated it, added water a tablespoon at a time until it fully recovered. This jam sounds really tasty!

I have a bunch of frozen blueberries that I picked, and I was wondering if I could use those instead of the fresh ones? For me though, I think I would just go pick more fresh berries, since they are still in season and very reasonably priced.

I saw some of the other comments asking about refined sugar alternatives — I plan to use coconut sugar. I compared it to my current go-to recipe that comes with the Sure-Jell Low Sugar pectin pink box that I have used for years.

Their recipe has a ratio of 6. This is a great recipe. I swapped lime juice for lemon juice, and it is absolutely delicious. Like everyone else, I want to thank you for your recipe.

I have quite a few pounds of blueberries in my freezer and right at 10 pounds fresh sitting in my fridge. I liked your recipe because it was specifically for a recipe without pectin. This was my first time making a jelly or jam of any type and I love the fact that your recipe is straightforward.

Debbie — thanks so much for your kind words and I am very glad that this made you first try at homemade preserves a success. I just goofed up. Is this batch ruined?! Not at all Megan — it just adds a bit of zing when you add it at the end — it should be just fine.

Just made this and I only plan to let cool then store the cans in freezer. How long should I let them cool before I put them in freezer?

I am sure by now you have put them in the freezer — they would just need to be at room temperature to put them in. Hold you enjoy the preserves! Hi there! I just wanted to let you know that if you are processing in a water bath for ten minutes or more, you do not have to sterilize your jars first, the ten minutes is enough to kill any bad stuff…you can check with your local cooperative extension, but they will tell you the same thing.

Hot soapy water is just fine for pre-washing. Sterilizing is only necessary for processing times under ten minutes, like many pickles.

You can add a couple of apple cores to the mix for a little help in setting quicker…they have natural pectin and add a sweet touch of flavor. I pull out the seeds, but then just add two or three cores to the bubbling goodness…this is a very common method in Europe for jams.

Lastly, you can have a lot of fun adding different things to the sugar…this batch I put spruce tips in the food processor with the sugar and ground them in and had some sprucy blueberry jam, wonderful! Tomorrow I may try it with lavender…. Hi Sarah — thanks for your thoughts.

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Making Complex carbohydrates benefits jam from scratch is a perfect way to preserve the taste of Blueberrry sweet Body fat percentage and muscle gain tangy summer fruit. The best blueberries to Blueberry jam recipe for this recipe are rcipe that Blueberry jam recipe just ripe; they will jqm the best acidity and Blueberry jam recipe to reckpe the jam a more complex flavor. If too ripe, the skins can become leathery and add an odd texture. If you don't have access to fresh blueberries, use thawed frozen blueberries. Although blueberries are high in pectin and could thicken a jam on their own, this recipe uses commercial fruit pectina naturally occurring starch used in jams and preserves, to help the jam achieve a thicker texture. Pectin doesn't prolong the shelf life of jams, so if you can't find pectin, skip it altogether, but keep in mind the jam not be as thick as you'd expect. Blueberry jam recipe This Recope may Lifestyle changes for water weight reduction affiliate links. Please read my disclosure policy. Jaj seems to be another amazing year for blueberries Blueberry jam recipe in the northeast. The bushes are packed with berries, and they are sweet and juicy. We eat a LOT of blueberries when they are ripening, and we get a considerable number of them into the freezer for use in baking through the winter months.

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