We Be Jammin' Making and Canning Your Own Blueberry Jam

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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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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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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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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.

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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

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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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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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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.

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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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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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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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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

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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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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 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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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.