Canned Blueberry Jam Recipe in 2023 Canned blueberries, 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.
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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.
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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.
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Place the crushed blueberries, lemon juice, butter and pectin in a large Dutch oven or saucepan. Boil. Bring the blueberry mixture to full rolling boil, stirring constantly. Add Sugar. As soon as the mixture boils, stir in the sugar. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
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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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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.
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Place the closed jars in your canner rack, lower the rack and make sure the jars are covered with about 2 inches of water. Cover and let process in this water bath for 15 minutes or as needed for your local Altitude. Lift rack and secure handles on lip of canner. Let sit for 5 minutes.
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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.
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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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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.
Blueberry Rhubarb Jam is easy to make and doesn't need any pectin to gel
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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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.
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Instructions. Wash canning jars and lids in warm, soapy water and rinse well. Keep the sterilized jars hot until ready to use. Use a food processor or potato masher to crush the fresh blueberries before cooking them. In a large pot, mix the crushed blueberries, lemon juice, lemon zest, and balsamic vinegar.
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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.
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The recipe. Jar size choices: Either 125 ml sampler size (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
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.
