Best Blueberry Jam Recipe

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Best Blueberry Jam Recipe

Put the blueberries, sugar and lemon juice into a preserving pan. Blueberry dessert pizza spoon fork bacon. In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher. Simple and easy, the delicious flavor of the blueberries takes center stage. Ladle jam into hot jars to within 1/4 of top rim. Heat on medium, uncovered, stirring every so often. I decided to measure how many i was crushing so i’d know for future reference. And i truly believe it is the best blueberry jam, nothing less. Cook down for 25 minutes and skim off any scum that has settled on the surface. You can reuse canning jars. When beep sounds, turn off pressure cooker and allow to sit, sealed, for 10 minutes. Cook the jam until it reaches gel stage, about 20 minutes. It works just as well with fresh blueberries as frozen blueberries. Once the sugar is completely dissolved, turn off the stove and take the pot off the burner. Combine blueberries, sugar, and lemon juice in pressure cooking pot. Over high heat, stirring constantly, bring mixture to a rolling boil. With a clean dampened cloth, wipe the rims of the jars, and gently tap the jars to release any air bubbles. Place in the fridge to set for a couple of minutes. For this batch of blueberry jam, i used 6 cups of crushed blueberries, 4 cups of sugar and 2 tablespoons of lemon juice. Remove from heat and skim off any foam. Make sure to leave at least a 1/2 inch head space for expansion. Ladle jam into hot jars to within 1/4 of top rim. Be mindful that the jars and jam are very hot. Ladle a third of the jam mixture into a blender jar, cover partly, then blend until smooth. Bring to a full rolling boil over high heat, stirring constantly.

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Cinnamon, brown sugar, apples, fresh blueberries, puff pastry sheet and 1 more. In a small bowl, stir together pectin and ¼ cup of the sugar. Cook down for 25 minutes and skim off any scum that has settled on the surface. Be mindful that the jars and jam are very hot. Place in the fridge to set for a couple of minutes. Add remaining berries, sugar, lemon juice and lemon rind. Make sure to leave at least a 1/2 inch head space for expansion. To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate. Spoon blueberry freezer jam into freezer safe jelly jars or bpa free plastic containers. Lock the lid in place and select high pressure and 3 minutes cook time. Remove from heat and skim off any foam. Mash the blueberries to help them release their juices. Stir pectin mixture into blueberries. After 10 minutes, release any remaining pressure with a quick pressure release. And i truly believe it is the best blueberry jam, nothing less.

In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher. It is delicious with croissants or toast, vanilla ice cream, greek yogurt or to accompany a slice of pound cake. Combine blueberries, sugar, and lemon juice in pressure cooking pot. Make sure to leave at least a 1/2 inch head space for expansion. This recipe is adapted from the ball blue book guide to preserving. Add remaining berries, sugar, lemon juice and lemon rind. 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. I wasn’t sure how many whole blueberries would equal 6 cups of crushed blueberries, so i bought a lot of blueberries. Transfer the blended mixture back to the pot. This blueberry jam recipe can be made in a few simple steps and is almost impossible to miss. Carefully ladle the hot berry mixture into the prepared jars, or use a funnel, leaving enough headroom—1/4 inch is recommended. Mash the blueberries to help them release their juices. Transfer to a dutch oven. When beep sounds, turn off pressure cooker and allow to sit, sealed, for 10 minutes. To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate.

Best Blueberry Jam Recipe

Heat On Medium, Uncovered, Stirring Every So Often.

Return to a full rolling boil. For this batch of blueberry jam, i used 6 cups of crushed blueberries, 4 cups of sugar and 2 tablespoons of lemon juice. The spruce / julia hartbeck.

As The Sugar Starts To Melt And The Fruit Warms Up, Take A Potato Masher To Mash The Blueberries, Leaving Some Whole If Desired.

This recipe is adapted from the ball blue book guide to preserving. Cook down for 25 minutes and skim off any scum that has settled on the surface. Transfer jam to small jelly jars.

Remove From Heat And Skim Off Any Foam.

This blueberry jam recipe can be made in a few simple steps and is almost impossible to miss. Ladle a third of the jam mixture into a blender jar, cover partly, then blend until smooth. After 10 minutes, release any remaining pressure with a quick pressure release.

Ladle Jam Into Hot Jars To Within 1/4 Of Top Rim.

When beep sounds, turn off pressure cooker and allow to sit, sealed, for 10 minutes. You can reuse canning jars. Cinnamon, brown sugar, apples, fresh blueberries, puff pastry sheet and 1 more.

Combine Blueberries, Sugar, And Lemon Juice In Pressure Cooking Pot.

Mash the blueberries to help them release their juices. To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes.