Blueberry Or Huckleberry Jam
4
1/2 cup berries
1
bottle fruit pectin
7
cup sugar
1
lemon
Wash
fruit thoroughly. Crush. Add lemon juice. Add grated rind of 1/2
lemon.
Add sugar. Mix thoroughly. Heat rapidly to full rolling boil.
Stir
constantly before and while boiling. Boil hard 2 minutes. Remove
from
fire and stir in fruit pectin. Skim.
Blueberry-Cherry Jam
3
1/2 cup prepared fruit (about 1 pint fully; ripe blueberries
1
and 1 1/2 lbs fully ripe sour cherr; ies)
4
cup sugar
1
box sure-jell fruit pectin
Thoroughly
crush blueberries, one layer at a time. Stem and pit sour
cherries
and finely chop. Combine fruits and measure 3 1/2 cups into 6- to
8-quart
saucepot.
Measure
sugar and set aside. Mix fruit pectin into fruit in saucepot.
Place
over high heat and stir u ntil mixture comes to a full boil.
Immediately
add all sugar and stir. Bring to a full rolling boil and boil
1
minute, stirring constantly. Remove from heat and skim off foam with
metal
spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops
.
Wipe jar rims and threads. Cover with two-piece lids. Screw bands
tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour,
check
seals.*
*Or
follow water bath method recommended by USDA.
Makes
5 (1 cup) jars
Blueberry-Lemon Jam
4
1/2 cup blueberries; fresh or frozen
7
cup sugar
1
x grated zest of 2 large lemon
3
each 3-oz pouches liquid pectin
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. Makes about
6
cups.
Blueberry-Rhubarb Jam
8
cup blueberries
4
cup rhubarb, chopped in 1 inch pieces
1
teaspoon lemon rind, grated
2
tablespoon lemon juice
1
cup water
4
cup granulated sugar
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. Makes about 4 pint jars or 8 - half pint
jars. Blueberry Jam
1/2
of a 6 oz can frozen apple; juice concentrate thawed
1
envelope plain gelatin
5
cup blueberries; fresh or frozen
1
tablespoon lemon juice
1/2
teaspoon ground nutmeg
1/8
teaspoon ground cinnamon
Pour
the apple juice concentrate into a saucepan;sprinkle with gelatin and
allow
to soften for several minutes. Meanwhile,in a blender or a food
processor
finely chop blueberries. 1 cup at a time. Add lemon juice,spices,
and
2 cups of chopped berries to gelatin; heat over medium-low until
gelatin
is dissolved. Remove from the heat; stir in remaining berries and
mix
well. Pour into jars or plastic containers; store in the refrigerator
up to 3 weeks. Yield:
4 cups
No Cook Blueberry Strawberry Jam
1
cup strawberries, crushed
2
cup blueberries, fresh or frozen crushed
5
cup sugar
2
tablespoon lemon juice
2
pkg certo liquid (2 pouches)
Measure
prepared fruit into a large bowl. Add sugar to fruit and mix
well.
Let stand for 10 minutes. Stir in Certo Liquid Fruit Pectin and lemon
juice.
Continue to stir for 3 minutes until most of the sugar is
dissolved.
Pour into clean jars or plastic containers and cover
tightly
with lids. Let stand at room temperature until set, up to 24
hours. Store in
freezer or up to 3 weeks in frig. Makes 7 cups.