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Blueberry (Whortleberry, Bilberry) Jam Recipes

Jams

 
Blueberry Jam 1
Ingredients:

9 cups crushed Blueberries
6 cups sugar
Cooking Instructions:
Combine berries and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook rapidly until the jam reaches setting point. As mixture thickens, stir frequently to prevent sticking. Remove any scum from the surface. Pour hot jam immediately into sterile, hot jars, leaving ¼-inch headspace. Seal well.
Blueberry Jam 2
Ingredients:

2 pounds blaeberries (bilberries, whortleberries)
1/2 pound rhubarb
2 pounds sugar
Cooking Instructions:
Wash, trim and roughly chop the rhubarb, put it into a pan and cook gently until it starts to soften. Stir in the sugar and when it has dissolved add the blaeberries and bring the jam to the boil. Boil it rapidly for up to 20 minutes to setting point. Cool slightly then pour into clean warm jars, cover, label and store.
Blueberry Jam 3
Ingredients:

4 1/2 cups fresh blueberries
1/3 cup lime juice
1/2 cup water
1 tablespoon grated lime rind, optional
1 package powdered pectin
4 cups sugar
Cooking Instructions:
In a large pan, combine the blueberries, lime juice, water, pectin and lime rind (if using). Bring to a rolling boil over high heat, stirring constantly. Stir in the sugar and while constantly stirring, bring to rolling boil again. Keep at a hard boil for 1 minute, stirring constantly. Remove from heat and skim foam from top if needed. Quickly spoon into clean jars and seal.
Blueberry Jam 4
Ingredients:

500 g (1 lb) blueberries
60 ml (2 fl oz) lemon juice
1 fresh bay leaf (optional)
450 g (14 oz) granulated sugar
Cooking Instructions:
Simmer the fruit, lemon juice, bay leaf and 4tbsp of water in a large saucepan for 10 minutes, or until the fruit is soft. Remove the bay leaf. Add the sugar and stir until it's dissolved. Bring to the boil and continue to boil steadily, uncovered, for 25-30 minutes or until setting point is reached. Remove from the heat and skim off any scum that rises to the surface. Let the jam sit for 20 minutes, then spoon it into clean jars. Seal and label when cool.
Blueberry Jam 5
Ingredients:

4-1/2 Cups fresh blueberries
1 Package powdered pectin
1/2 Cup water
1/3 Cup lime juice
4 Cups sugar
1 tbsp Grated lime rind, optional
Cooking Instructions:
Wash and crush blueberries, one layer at a time. Place blueberries, lime juice, water, pectin and lime rind in a large pan. Boil them over high heat until mixture comes to full boil, keep stirring. Mix sugar, stir it and bring to rolling boil again. Boil for 1 minute. Remove from heat and skim off foam with a metal spoon. Quickly put it into clean jars and seal.
Blueberry Jam 6
Ingredients:

1 1/2 qts. blueberries (fresh or frozen, thawed/not drained)
2 tbsp. lemon juice
1 box Sure-Jel or Can-Jel
4 c. sugar
Cooking Instructions:
Remove stems and crush fully ripe blueberries completely, one layer at a time.(Or blend them coarsley in a food processor.) Measure 4 cups of crushed fruit. Add more berries if necessary. Place berries in a very large kettle and stir in the lemon juice and the Sure-Jel or Can-Jel. Place over high heat and stir until the mixture comes to a hard boil. Immediately add the sugar and bring to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon; stir and skim 5 minutes to cool slightly and prevent floating fruit. Ladle into sterilized glass jars, leaving 1/2" space at top. Seal with lids.
Blueberry Jam 7
Ingredients:

2 cups blueberries
½ cup raw agave nectar
Cooking Instructions:
Put blueberries and agave nectar in blender and blend well. Pour onto a Teflex sheet & dehydrate at 105 degrees, stirring once in a while, for a couple of hours or until it is the consistency you want.
Blueberry Jam 8
Ingredients:

2 pints frozen blueberries
2 tablespoons lemon juice
1 packet ball 100% fruit pectin
5 1/4 cups sugar
Cooking Instructions:
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.
Alaskan Blueberry Jam
Ingredients:

4 1/2 Cups crushed wild Alaskan blueberries
2 Tablespoons lemon juice
7 Cups sugar
2 Pouches liquid pectin
Cooking Instructions:
Pick over fruit, removing any stems and leaves. Then crush with a potato masher. Measure crushed fruit until you have 4 1/2 cups. Put into large heavy pot. Add lemon juice, then sugar, and mix well. Place over high heat, stirring, and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin at once. Skim off foam, stir and skim off foam. Ladle into hot, sterilized jars and seal. If desired, process as recommended (5 minutes) in boiling water bath.
Old Style Blueberry Jam
Ingredients:

4 pints blueberries - rinsed and drained
½ cup water
3 cups sugar
Cooking Instructions:
Wash and pick over the blueberries. Measure out the berries into a heavy pot. Once the bottom of the pot is covered, crush the berries in the bottom layer. Add 1/2 cup water, and simmer the blueberries until they are soft. When the fruit is soft, add the sugar and stir until the sugar is completely dissolved. Bring the mixture to a boil continuing to stir, making sure no sticking occurs. Reduce the heat and cook, uncovered over low heat until a small amount dropped on a plate will stay in place. Place in hot sterilized jars.
Fresh Blueberry Jam
Ingredients:

1 1/2 qt. fresh blueberries, crush to equal 4 1/2 c.
2 tbsp. lemon juice
7 c. sugar
2 pouches Certo fruit pectin
1 tsp. butter
12 (8 oz.) or 20 (4 oz.) jars with lids, sterilized
Cooking Instructions:
Prepare 8 oz. jam jars by boiling them for 10 minutes. Prepare fruit in large 5-quart pan on stove. Stir sugar into fruit. Mix well and add 1 teaspoon butter. Bring mix to full boil for 5 minutes over high heat; stir constantly. Pour Certo (2 pouches) into fruit and continue to boil for 1 minute, stirring constantly. Remove from heat and skim off foam. Ladle into jars, wipe rims of jam. Turn jars upside down for 5 minutes and then turn upright. Let set for 1 hour.
Spiced Blueberry Jam 1
Ingredients:

1 1/2 qts. blueberries (fresh or frozen)
2 tbsp. lemon juice
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1 pkg. pectin
5 c. sugar
Cooking Instructions:
Remove stems and crush fully ripe blueberries completely, one layer at a time. (Or blend them coarsley in a food processor.) Measure 4 cups of crushed fruit. Add more berries if necessary. Place berries in a large kettle and stir in the lemon juice, cloves, cinnamon and allspice and Sure-Jel or Can-Jel . Place over high heat and stir until the mixture comes to a hard boil. Immediately add sugar and bring to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon; stir and allow to cool for 5 minutes to prevent floating fruit. Ladle into sterilized glass jars, leaving 1/2" space at top. Seal with lids.
Spiced Blueberry Jam 2
Ingredients:

2 pints blueberries
1/2 C. red wine vinegar
3 C. sugar
1/4 t. EACH: nutmeg, cinnamon and mace
1/8 t. cloves
Cooking Instructions:
Wash and stem the berries. Place with the vinegar in a four-quart saucepan over medium heat. When juice starts to form, increase heat slightly, and stir often until mixture boils. Boil steadily about 10 minutes, stirring frequently to prevent sticking. Remove from heat and measure. You should have about 3 3/4 cups. If necessary, add water to fill to 4-cup mark. Return mixture to pan. Combine sugar and spices in a bowl. Bring fruit mixture to a boil over medium heat. Add sugar and spices all at once, and stir until jam boils again. Adjust heat so jam boils steadily for 5 to 15 minutes, stirring to prevent sticking. When it's done, remove from heat and ladle into hot, sterilized jars. Label and store a week or so for flavors to mellow.
Spicey Blueberry Jam 3
Ingredients:

2½ pints ripe blueberries
1 tablespoon lemon juice
½ teaspoon ground nutmeg or cinnamon
5½ cups sugar
¾ cup water
1 box (1¾ ounces) powdered pectin
Cooking Instructions:
Wash and crush the blueberries. Place them in a saucepan together with lemon juice, spice and water. Stir in pectin and bring to a full, rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam and fill hot, sterile jars, leaving ¼-inch headspace. Seal well.
Blueberry Freezer Jam
Ingredients:

2 pints wild blueberries (to make 2 cups of crushed berries)
1 1/2 tablespoons fresh lemon juice
4 cups sugar
1 (3 ounce) envelope Certo
Cooking Instructions:
Wash and rinse containers (make sure they are sterile). Prepare the berries crushing one cup at a time using a potato masher.  Measure exact amount of berries and juice and place in a large bowl. Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally. While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice. After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit. Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes. Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover. Let stand at room temperature for 24 hours till set. You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.
Freezer Blueberry Jam
Ingredients:

3 cups blueberries, rinsed well
5 1/4 cups granulated sugar
1 tablespoon lemon juice
1 package powdered pectin
3/4 cup water
Cooking Instructions:
Crush berries in a large bowl; add lemon juice. Stir in sugar and let stand for 10 minutes. In a saucepan, mix pectin and water; bring to a full boil. Boil, stirring constantly, for 1 minute. Mix pectin mixture into fruit; stir for 3 minutes. Pour fruit mixture into freezer containers or small canning jars, leaving 1/2-inch headspace. Cover immediately and let stand at room temperature for 24 hours. Store in the freezer.
Sugar Free Blueberry Jam
Ingredients:

1 pt. fresh blueberries
1 packet liquid pectin
2 tbsp. fresh lemon juice
Sugar substitute to equal 5 to 6 tbsp. sugar or to taste (opt.)
Cooking Instructions:
Combine all ingredients in covered blender or food processor and puree smooth. Pour into 2 jelly jars. Cover and refrigerate undisturbed 24 hours or until set. Transfer the second jar to the freezer, if desired. Keep under refrigeration.
Winter Blueberry Jam
Ingredients:

6 cups (approximately 3 pounds) crushed blueberries
4 1/2 cups sugar
Cooking Instructions:
Wash blueberries before crushing. In 8-quart saucepan combine blueberries and sugar. Bring to a boil while stirring and continue cooking until "jelly stage" (approx. 15-20 minutes of constant stirring). Imminently fill hot jars with mixture leaving 1/4-inch headspace. Place lids and bands on jars and process in canner for 5 minutes. A delicious holiday jam.
Blueberry Apple Jam
Ingredients:

1 apple
1 lemon
1 pt. blueberries
2 1/4 c. sugar
1/2 tsp. cinnamon
Cooking Instructions:
Peel apple and grate into large pan. Grate yellow from lemon then squeeze juice in pan. Add blueberries and sugar. Lightly crush berries. Bring to simmer over medium high heat. Stirring constantly, skim any foam that rises to surface. Reduce heat until jam reaches sheeting. Boil until jam consistency.
Blackberry Blueberry Skillet Jam
Ingredients:
2 c Blackberries, crushed
2 c Blueberries, crushed
2 tb Powdered fruit pectin
1/2 ts Margarine or butter
3/4 c Sugar
Cooking Instructions:
In a bowl, press half of crushed blackberries through medium mesh sieve to remove seeds. Discard seeds. In 12-inch skillet, stir together blueberries, sieved and crushed blackberries, pectin and margarine or butter. Heat over medium-high heat, stirring constantly, until mixture boils. Stir in sugar; heat to boiling. Boil 1 minute; remove skillet from heat. Pour jam into two 1/2-pint jars with tight fitting lids. Cover and refrigerate until jam is set, about 6 hours. Keep jam refrigerated and use within 3 weeks.
Blueberry-Lemon Jam 1
Ingredients:

1 qt. fresh blueberries, rinsed and drained
1 1/2 tbsp. grated lemon peel
2/3 c. lemon juice
7 c. sugar
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 bottle liquid fruit pectin
Cooking Instructions:
Put blueberries into a kettle and crush thoroughly. Add the lemon peel and juice, sugar, salt, and cloves and blend thoroughly. Stir over medium heat until sugar is dissolved; bring to boiling; boil 1 minute without stirring. Remove from heat and stir in the pectin; skim off any foam. Ladle jam into hot sterilized jars and seal.
Blueberry-Lemon Jam 2
Ingredients:

4 1/2 c Blueberries, fresh or frozen
7 c Sugar
2 tb Lemon juice
Grated zest of 2 large lemon
3 3-oz pouches liquid pectin
Cooking Instructions:
Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen berries.) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature.
Blueberry-Lime Jam 1
Ingredients:

4 1/2 c Blueberries
1 tb Grated lime peel
1 pk Powdered pectin
1/3 c Lime juice
5 c Sugar
Cooking Instructions:
Crush berries one layer at a time. Combine crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Bring to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Blueberry-Lime Jam 2
Ingredients:

4 1/2 c. blueberries, washed and drained
1 tbsp. grated lime peel
1/3 c. lime juice
6 1/2 c. sugar
2 pouches liquid pectin
Cooking Instructions:
Place blueberries in a large saucepot. Add lime peel, lime juice and sugar. Mix well. Bring mixture to full rolling boil, stirring constantly. Remove from heat and stir in pectin.
Cinnamon Blueberry Jam
Ingredients:

1 pound fresh or frozen blueberries (about 1 quart)
3-1/2 cups sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin
Cooking Instructions:
Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
Easy Blueberry Peach Jam
Ingredients:

2 cups blueberries
2 cups fresh peaches, peeled chopped
1/2 teaspoon grated lemon peel
1/2 teaspoon grated lime peel
1 dash fresh nutmeg
1/3 cup sugar
1 teaspoon grated citrus peel
1 envelope unflavored gelatin
1 cup water
Cooking Instructions:
In a medium saucepan, combine fruit and sugar, mashing fruit slightly. Cook slowly 5 minutes, then boil rapidly for 3 minutes, stirring constantly. Stir in grated peel. Sprinkle gelatin over water; let stand 1 minute. Add to fruit and stir over low heat for 5 minutes until geltin is dissolved. Cool to room temperature. Cover and refrigerate.
Blueberry Raspberry Jam
Ingredients:

1 pt. blueberries (fresh or frozen, thawed)
1 qt. raspberries(fresh or frozen, thawed)
7 c. sugar
1 bottle pectin
Cooking Instructions:
Crush blueberries and raspberries together. Measure 4 cups of combined berries and add to kettle. Add pectin; heat to a rolling boil. Boil 1 minute. Add sugar; heat to full rolling boil. Remove skim; cool 5 minutes (to prevent berries floating to the top after bottling). Pour into prepared jars and seal.
Blueberry and Rhubarb Jam
Ingredients:

1.00 L rhubarb (about 700 g)
2.00 L blueberries (about 1.4 kg)
250.00 mL water
1.00 L sugar
Cooking Instructions:
Trim rhubarb; cut in 1 cm pieces. Combine fruits. Add water; bring to boil and cook 10 min. Add sugar, stirring to dissolve. Bring to boil, stirring frequently. Boil to jam stage (about 15 min). When jam stage is reached remove from heat. Stir and skim 5 min. Pour into hot sterilized jars. Cool and seal. May be stored up to 1 year.
Blueberry-Rhubarb Jam
Ingredients:
8 c Blueberries
4 c Rhubarb, chopped in 1 inch pieces
Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar
Cooking Instructions:
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal.
Lemony Blueberry-Nectarine Freezer Jam
Ingredients:

1 pouch Freezer Jam Pectin
1 1/2 cups sugar
3 cups chopped, peeled, pitted nectarines (about 4 medium)
1 cup crushed blueberries (about 1 pint)
1 tablespoon grated lemon peel
1 teaspoon lemon juice
Cooking Instructions:
Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Add chopped nectarines, crushed blueberries, lemon peel and lemon juice. Stir for 3 minutes. Serve immediately, if desired. For longer storage, ladle jam into clean freezer jars, leaving 1/2-inch headspace; apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
Rhubarb Blueberry Jam
Ingredients:

5 cups diced fresh or frozen rhubarb
1 cup water
5 cups sugar
1 can (21 ounces) blueberry pie filling
1 package (6 ounces) raspberry gelatin
Cooking Instructions:
In a large kettle, combine rhubarb and water. Cook over medium-high heat for four minutes or until the rhubarb is tender. Add sugar and bring to a boil for two minutes. Stir in pie filling. Remove from the heat; cool for ten minutes. Add gelatin and mix well. Pour hot jam into hot jars, leaving a 1/4 inch headspace on top. Adjust caps. Process for 15 minutes in a boiling water bath.
Blueberry Strawberry Jam
Ingredients:

3 c. crushed blueberries (about 2 pts.)
3 c. crushed strawberries (about 3 pts.)
3 c. sugar
1 1/2 c. Karo light corn syrup
1/3 c. lemon juice
Cooking Instructions:
In 6 quart saucepot mix all ingredients, stirring constantly. Bring to a full boil over high heat. Boil rapidly 40 to 50 minutes or until small amount cooled in freezer 5 minutes gels. Remove from heat; skim. Ladle into clean hot 1/2 pint jars, leaving 1/8" headspace. Seal. Process in boiling bath 5 minutes.
 

Jams

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