BLUEBERRY - LEMON JAM
BLUEBERRY - LEMON JAM

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, blueberry - lemon jam. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Visit Award Winning Retailer Master Of Malt & Browse A Huge Range Of Barware Online DIRECTIONS Prepare jars and lids according to manufacturer's instructions. Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot. Bring to a rolling boil over high heat; stir frequently. After we ate a ton of fresh berries from my haul, I used the rest to make my yearly batch of Blueberry Lemon Jam.

BLUEBERRY - LEMON JAM is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. BLUEBERRY - LEMON JAM is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook blueberry - lemon jam using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make BLUEBERRY - LEMON JAM:
  1. Prepare 4 1/2 cup blueberries ( about 1 & 1/2 lbs )
  2. Take 1/3 cup lemon juice
  3. Get 2 tsp grated lemon peel
  4. Take 6 1/2 cup granulated sugar
  5. Get 2 - 3 ounce pouches ball liquid pectin

Remove from the heat; stir in gelatin until dissolved. This Blueberry Lemon Jam is light and bright and lets those tart blueberries shine, while sugar helps it from being too tart. I added a sprig of lemon thyme, because, as the name suggests, it smells like lemon, and I really love thyme's verdant brightness. Place blueberries, sugar, lime juice and zest into a preserving pan (or one of equivalent size).

Instructions to make BLUEBERRY - LEMON JAM:
  1. Wash blueberries and lemon under cold running water. Drain. Crush blueberries one layer at a time using a potato masher. Grate lemon peel. Measure 2 tsp. Grated lemon peel. Cut lemon in half . Remove seeds. Juice lemon. Measure 1/3 cup juice.
  2. Cook crushed blueberries, grated lemon peel and juice in a large sausepan. Bring mixture to a boil over medium high heat. Add sugar . Stirring until sugar dissolves. Bring back to a rolling boil that cannot be stirred down. Stir in pectin. Boil hard for 1 minute. Stirring constantly. Remove from heat skim off foam if necessary.
  3. Fill hot jam into a hot jar. Leaving 1/4" headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip tight. Place jar on the rack elevated over simmering water in boiling water canner . Repeat until all jars are filled.
  4. Lower the rack into simmering water. Water must cover jars by 1". Adjust heat to medium - high. Cover canner and bring water to a rolling boil. Process half pint jars 10 minutes. Remove from canner. Do not retighten bands if loose. Cool 12 hours. Check seal. Label & store jars..

I added a sprig of lemon thyme, because, as the name suggests, it smells like lemon, and I really love thyme's verdant brightness. Place blueberries, sugar, lime juice and zest into a preserving pan (or one of equivalent size). Over a gentle heat, dissolve the sugar, stirring regularly (do not simmer). One the sugar has dissolved crush about half of the blueberries with a potato masher leaving the other half whole. Test to see if it has "set" by spooning a bit onto a cold plate.

So that is going to wrap it up for this special food blueberry - lemon jam recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!