Can you make blueberry jam?

Tamia Kassulke asked a question: Can you make blueberry jam?
Asked By: Tamia Kassulke
Date created: Wed, Feb 17, 2021 2:56 AM

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🔎 Can i make blueberry pie with stonewall kitchen blueberry jam?

To put it all into perspective, Stonewall Kitchen’s production team churns up and simmers its famous wild blueberry jam recipe once a month, averaging upwards of 35,000 13-ounce jars per batch. By the end of 2015, they expect to fill 40,000 jars per month. This does not take into account the popular Mini Wild Blueberry Jam, which averages ...

🔎 How to make blueberry biscuits?

Making biscuits takes five minutes flat. Taking longer will actually lead to a less than stellar biscuit. Mix the salt, sugar, flour, and baking powder very well in a bowl. You can sift if you prefer, or mix thoroughly with a fork.

🔎 How to make blueberry jam?

Prepare a water bath canner and jars. Fill a pot halfway with water and put in the cleaned jars. Bring to a boil and then reduce to a simmer. Put the lids in a small saucepan, add water, and bring almost to a boil.

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Sterilise two 500ml jam jars so they are ready to use. STEP 2 Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher.

Making blueberry jam from scratch is a perfect way to preserve the taste of this sweet and tangy summer fruit. The best blueberries to use for this recipe are those that are just ripe; they will have the best acidity and tannins to give the jam a more complex flavor. If too ripe, the skins can become leathery and add an odd texture.

No, you do not need to use pectin when making blueberry jam for canning. Some fruits have natural pectin that will thicken the jam. My Instant Pot strawberry jam with no pectin explains this more. You can also use cornstarch or chia seeds to thicken your jam.

The pot on the right is going to be used to cook the jam. One final pot holds the round seals for the lids. You want this water to get hot, but do not boil them. Wash the blueberries! You will have to sort through them and get rid of any little sticks or stems, mushy berries and unripe ones.

How to make blueberry jam: Rinse and drain the blueberries (fresh or frozen) and crush them using the potato masher method or my rolling pin and zip top bag method. Measure out 2 2/3 cup of crushed berries into a 6 quart stainless-steel or enamel Dutch oven. Stir in the lemon juice and the pectin.

When blueberries are finished boiling and thickening, fill with hot blueberries to the bottom of the rim where the lid screws on. Wipe the mouth of the jar with a clean, wet cloth (I used a clean paper towel). It is okay to leave a little wet you just do not want to leave any jam bits that may interfere with the seal.

At the end of the 10 minutes the blueberry liquid should be slightly thickened. You can also use a thermometer to judge done-ness. When the blueberry mixture reaches 220°F, the jam is done. (I watched the clock, my jam hit 220°F at almost exactly 10 minutes.) Transfer the blueberry jam to a storage jar and let come to room temperature.

Directions. Place blueberries in a food processor; cover and process until 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.

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When blueberries are finished boiling and thickening, fill with hot blueberries to the bottom of the rim where the lid screws on. Wipe the mouth of the jar with a clean, wet cloth (I used a clean paper towel). It is okay to leave a little wet you just do not want to leave any jam bits that may interfere with the seal.

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How to make stovetop blueberry jam?

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How to make sugarless blueberry jam?

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What to make with blueberry jam?

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