We Be Jammin' Making and Canning Your Own Blueberry Jam

3 Jars of Blueberry Jam I don't know what it is about home… Flickr

Canning Your Blueberry Jam. Using a funnel, fill each jar, leaving about 1/4 inch at the top. Place lids on jars and screw on rings. Once the water in your canning stock pot is boiling, use your jar lifter to lower your jars into the rack. Let the jars process in the boiling water for about 10 minutes.

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Simply turn off the burner and stir in the pectin for 1-2 minutes, or until the jam thickens. Fill the jars - Pour the jam into the hot jars using a canning funnel, leaving ¼ inch of headspace. Then wipe the rim before placing a new lid and a ring on top, and securing the bands so they are fingertip tight.

Spiced Blueberry Jam Healthy Canning in Partnership with Facebook

Gather the ingredients. In a large pot over medium heat, add about 3/4 of the berries and mash. Add in the remaining berries, sugar, and lemon juice. Stirring constantly, bring to a rolling boil. Add the pouch of fruit pectin. Stirring constantly, bring back to a boil, and continue boiling for 1 more minute.

Canning Blueberry Jam YouTube

Cook and stir the sugar until the sugar is completely dissolved. 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 mixture should be thickened a bit and almost the consistency of loose jam.) Remove from the heat and allow to cool for 15 minutes.

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Measure the sugar into a large bowl and set it aside. Using the Microplane zester, grate the lime zest of each lime into a small bowl and set it aside. Cut each lime in half. Place a metal strainer over a measuring cup and squeeze each lime half. You should end up with about 1/2 a cup of lime juice.

Homemade Blueberry Jam Recipe

Stir in pectin. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into 9 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

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Fill your water bath canner halfway with water. Place a canning jar rack and heat on a burner. Wash 9 cups of fresh blueberries in cool, running tap water. Remove stems or leaves, rinse well, and drain thoroughly. Put the drained berries in a large pot and mash using a metallic potato masher.

Blueberry Jam Homemade Blueberry Jam couldn't be simpler. This is a

Discard any bruised, mushy or moldy berries. In a large heavy bottomed sauce-pan, combine lightly crushed blueberries, water, maple syrup and lemon juice. Bring to a boil over high heat for 1 minute. Reduce heat and bring contents to a gentle boil for about 5 minutes, stirring frequently.

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Here is how to make this simple blueberry jam. Step 1: Prepare the blueberries. Thoroughly rinse and clean your blueberries, making sure there are no stems, leaves, or other debris in your batch. Step 2: Mash the blueberries. Add the blueberries, sugar, and lemon juice to a large pot over low heat.

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The recipe. Jar size choices: 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz). Processing method: Water bath or steam canning Yield: 4 x quarter-litre (½ US pint) jars Headspace: 1 cm (¼ inch). Processing time: 10 minutes

Weekend Blueberry Jam

Combine blueberries, sugar, and lemon juice in pressure cooking pot. Lock the lid in place and select high pressure and 3 minutes cook time. When beep sounds, turn off pressure cooker and allow to sit, sealed, for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.

Recipes for Judys' Foodies Fresh Home Canned Blueberry Jam

First, read and follow the instructions below for sterilizing the jars. In a large pot, stir the lemon juice and ¼ c. of the sugar into the chopped blueberries. Bring to a boil, stirring frequently. Add in the remainder of the sugar and return to a boil. Allow it to boil for 1 minute after the boil starts.

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Ladle the jam in to a hot jar, leaving ¼ inch head space. Wipe the rim of the jar with a damp paper towel, removing any drips of jam. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Using the jar lifter, place the jar in the boiling water canner. Repeat until the jars are filled.

Maple Blueberry Jam Garden Fresh Foodie

Remove the jam from the heat and pour into prepared jars, leaving ¼-inch of headspace. Wipe off the jar rims with a clean cloth and fit with lids and rings tightened to fingertip strength. Boil in a water bath for 10 minutes. Remove from the water bath and cool on a rack for 12-24 hours before removing rings and storing.

Blueberry Rhubarb Jam is easy to make and doesn't need any pectin to gel

Start measuring out the mashed blueberries and place 8 C total in the 4-qt saucepan. Mash more blueberries if needed. Turn the stove on to about medium high under the mashed blueberries. Add 4 tsp calcium water, 1/2 C lemon juice, and granulated sugar mixture.

Sugarfree Blueberry Jam. Canning

Canning blueberry jam is simple and only adds 4 low-fuss steps to the recipe. Place the filled jars in the prepared canner, ensuring they're fully submerged under at least 1 inch of water. Bring the water to a boil over medium-high heat, add a lid, and allow them to process in the boiling water for 10 minutes (adjust the time based on the.