blueberry jam

Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time

Blueberry jam

blueberries

granulated sugar

vanilla pod

lemon

Put a plate in the freezer for you to test your jam is set later. <a href="https://www.bbcgoodfood.com/howto/guide/how-sterilise-jars">Sterilise</a>&nbsp;two 500ml jam jars so they are&nbsp;ready to use.&nbsp;

Put the blueberries, sugar, vanilla and lemon in&nbsp;a large heavy-based <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.&nbsp;

Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger,&nbsp;it&#39;s ready. If not,&nbsp;return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.&nbsp;

Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six&nbsp;months unopened in a cool, dry place,&nbsp;or two&nbsp;weeks once opened in the fridge.

Learn how to make this easy blueberry jam with just three ingredients and no pectin! It&#39;s boiled to the jam setting point to ensure the perfect set.

60 mL fresh lemon juice

Mix the berries with the sugar, lemon juice in a large bowl.

Cover the mixture and let the berries macerate for at least 30 minutes. Stir every so often to help the sugar dissolve. You can also leave them to macerate in the fridge overnight to make jam the next day.

Transfer the macerated fruit and all the juices into a big pot and place the pot with the macerated berries on the stove. Heat on medium, uncovered, stirring every so often.

Once the sugar is completely dissolved, turn off the stove and take the pot off the burner.

Ladle a third of the jam mixture into a blender jar, cover partly, then blend until smooth. Transfer the blended mixture back to the pot.

Bring the mixture to a boil, stirring with a wooden spoon to help distribute the heat.

When the jam comes to a boil, continue cooking it until it hits the jam setting point, around 102-103 °C (215–217 °F).

Take the pot off the stove. Let stand 2 minutes then stir well to distribute the fruit.

Divide the jam among the jars, leaving a 1/4 inch headspace. Remove air bubbles, wipe the rims clean, then cover with the lids, fingertight. If any of the jars aren&#039;t filled full, don&#039;t seal them. Instead you can cover them and enjoy them right away, storing in the fridge.

Seal the closed jars according to the manufacturers recommendations using a water bath canning kit. I used Bernardin jars and I boiled my jam jars for 10 minutes to seal them.

Remove from the canner. Let sit 24 hours undisturbed before storing them in the pantry.

The combination of light, fragrant lemon verbena custard and blueberries makes for a memorable dessert everyone will love.

This recipe is an extract from Valli Little's new book, My Kind of Food (Harper Collins, $39.99), available nationwide.

Blueberry and lemon verbena tarts

(250 milliliters) milk

lemon verbena leaves lemon thyme sprigs

(55 grams) caster sugar

egg egg

cornflour

milliliters thickened cream

(160 grams) blueberry jam

(225 grams) plain flour

(40 grams) icing sugar

tsp vanilla extract

cold unsalted butter, chopped

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

5348771529001-5981857416001

Easy small batch refrigerator jam made with just two ingredients. Use blueberries or strawberries and sugar in this quick stovetop recipe.

Easy Small Batch Refrigerator Jam (Blueberry or Strawberry)

blueberries ((1 pint) or 2 cups chopped strawberries)

sugar

Combine the blueberries (or strawberries) and the sugar in a medium saucepan. Mash berries slightly with a potato masher or the bottom of a fork. Bring mixture to a boil over medium-high heat, stirring occasionally.

As soon as the berries begin to boil, begin to stir.

Continue to cook and stir occasionally until jam begins to thicken. During the last few minutes of cook time, stir vigorously so that the mixture doesn't stick to the bottom of the pan.When the mixture reaches a gel consistency, remove pan from the heat.&nbsp;

Pour into a clean glass jar.

https://embed.mediavine.com/videos/g6tq5zrur0tyeb7tcl03

Easy small batch refrigerator jam made with just two ingredients. Use blueberries or strawberries and sugar in this quick stovetop recipe ( https://onedishkitchen.com/easy-small-batch-refrigerator-jam/)

Small Batch Refrigerator Jam Recipe

Blueberry Pepper Jam Recipe made in the Ball Jam Maker.

Blueberry Pepper Jam Recipe

blueberries (about 2 pints)

Tbsp Ball® RealFruit® Classic Pectin

tsp butter

Lime (juiced)

poblano pepper

Wash

Prepare the blueberries by washing them and removing any stems.

Crush

Crush the blueberries by using the bottom of a glass. This works much better then a potato masher for the small berries.

Measure 2 2/3 cups of the crushed blueberries into a bowl and stir in the lime juice.

Chop

Finely chop the poblano pepper and add to the bowl with the blueberries and mix in.

Measure

Add the pectin to the bottom of the Jam Maker with the Stirrer in place. Add the crushed blueberries and lemon juice evenly on top of the pectin.

Drop

Start

Press the jam button on the Jam &amp; Jelly Maker and press enter.

Allow the machine to run for 4 minutes until you hear 4 short beeps

Immediately add the sugar slowly to the Jam Maker.

Cover

Allow the Jam Maker to run for the remaining 18 minutes on the timer undisturbed. Do not lift the lid during cooking time.

Finish

When the Jam Maker beeps again the jam is done.

Uncover

Carefully remove the lid by first lifting the back end that is farthest away from you to allow the release of the built up heat and steam. Warning the glass lid will be hot. Place it on a towel out of the way.

Fill

Fill your jars with the jam leaving a 1/4 inch headspace. Wipe the lip of the jar and place a flat lid and screw a band on.

Hot Water Bath

Process the jam in a hot water bath for 20 minutes.

Cool

All the jars to cool for five minutes in the pot. Remove jars and place on a towel. Allow to cool for 24 hours.

Check

Check the lids for a proper seal. Store sealed jars,

You will love this easy recipe for small-batch Blueberry Jam, made without pectin, from ripe, aromatic berries at the height of their season. This is the best way I know to preserve the flavours of summer to enjoy throughout the cooler months ahead. Aside from tasting fantastic, this jam is so easy to make!

Blueberry Jam

600 g (21 oz) blueberries (See Note 1)

450 g (2 cups) sugar (See Note 2)

juice

Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well.Preheat the oven to 130 C (265 F). Place upright jars and lids on a baking tray. Heat in the oven for at least 20 minutes, then remove and immediately fill with jam. See Note 5.

To Sterilise the Jars:

Place two small saucers or plates in the freezer. See Note 6.

Wash and thoroughly dry blueberries.Add the blueberries, sugar and lemon juice to a large saucepan and mix well with a long-handled wooden spoon.

Turn the heat on low and stir until the sugar dissolves. (This can take 5-8 minutes)If sugar crystals get caught on the side of the saucepan, scrape down with a spatula.

Once the sugar is dissolved, increase the heat to a rolling boil.Boil for 10 minutes, stirring frequently. After 10 minutes, begin to check for the setting point. Your jam will likely take between 10-15 minutes, but it will depend on the width of your saucepan and how rapidly the jam is boiling.

Turn off heat and spoon a little of the jam onto one of your chilled saucers.Let it stand for 30 seconds to cool, and then run your finger through it. If it wrinkles, even slightly, it is ready. If it is still quite liquid, put it back on the heat and boil for a further 1-2 minutes, and retest until ready. Alternatively, you could use a candy thermometer. Setting point is reached when the thermometer reaches 105 Degrees C (220 F).

Skim any scum off the top of the jam with a spoon.

Allow the jam to sit for 5 minutes to allow the fruit to disperse evenly.

Carefully ladle your jam into your hot jars and put the lids on immediately. Allow the jam to cool completely. Wipe the jars to remove any spills, and store the jam in a cool, dark place.

To  make the Blueberry Jam:

I got 3 pints from this recipe.  It tastes amazing!

came accross this amazing recipe. i just made this blueberry jam tonight and it came out perfectly. thank you so much for this recipe. God Bless.

this recipe worked out really well even with frozen blueberries it's a really nice jam but i think i over cooked it a bit but still a lovely recipe.

Blueberries are my favorite fruit.  Wonderful, simple recipe that has gone down a treat. Thanks for sharing.

This blueberry jam is so good! It was my first time making jam, so your detailed instructions were really appreciated. It was a success, and I look forward to making more soon!

We love this blueberry jam! It's so easy to make and delicious. Looking forward to making more this summer!

I’m a big fan of blueberries and this jam is a great way to enjoy them all year long. Thanks for the tip to weigh the ingredients, it makes a big difference in ensuring we have the perfect amount of fruit. Great recipe!

We love this blueberry jam! So easy to make and great flavor!

An easy recipe for blueberry jam with no pectin. Only three ingredients and a great way to use up the rest of your Summer blueberries.

Blueberry Jam (No Pectin)

lbs Blueberries

½ Cups White Granulated Sugar

Lemon

Place a small plate in the freezer.

Combine blueberries, lemon zest, lemon juice and sugar in a large pot. Heat on medium to high heat.

Stir blueberries frequently.

Once blueberries come to a boil and cook for an additional 10-15 minutes on medium heat. The blueberries should start to slightly thicken.

Remove plate from freezer and add a small spoonful of blueberry jam. Place plate back into the freezer for 1-2 minutes. Remove plate from freezer run a finger through the jam if it stays separated and doesn&#39;t run your jam is done.

Remove jam from heat. Spoon jam into mason jars leaving about 1 inch of space at the top of the mason jar. Let jam come to room temperature then refrigerate or freeze jam.

This blueberry jam is made without pectin and has a deliciously deep flavor!

Blueberry Jam Recipe

lemon juice

Place the blueberries, sugar and lemon juice in a heavy-bottomed pan or Dutch oven.  Heat over medium heat, stirring frequently, until the sugar is dissolved.  Mash the berries with a potato masher until most are broken down, leaving some whole if desired (mashing is optional but will give the jam a smoother consistency).  Bring the mixture to a boil, reduce the heat to medium-low and keep the jam at a low simmer without the lid on for 20-30 minutes (can take longer) or until a thermometer reads 220 F (alternatively use the wrinkle test, see notes below).  Skim off and discard the foam that has collected on the surface.

Ladle the hot jam into sterilized jars leaving 1/4 inch headspace from the top.  You can either let the jam fully cool and store it in the fridge (it will keep for at least a couple of months), freeze it (will keep for up to a year) or can it in a water bath canner (will keep for at least a year).  For canning the jam:  Wipe the rims of the jars to remove any traces of jam, place the canning lids on top and screw on the rings.  Process the jars in a boiling water bath for 10 minutes.  Carefully remove and let sit for at least 24 hours undisturbed.  Note:  It can take 24-48 hours for the blueberry jam to fully set so don&#39;t be concerned if it&#39;s still on the watery side at first.  It will also continue to firm up as it chills in the fridge.This makes roughly 4 half pint (8 oz) jars.

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