Monday, May 9, 2016

We Be Jammin'... A Couple More Blueberry Jams

Blueberry Peach Jam
Found on Pinterest

Makes 5 to 6 half pints

5 large or 12 small peaches (white, yellow or a combination), washed

1 pint (about 2 cups) blueberries, washed and stemmed

3 tablespoons lemon juice

3 tablespoons low-sugar pectin

1 cup granulated sugar

Bring a medium-sized (3 quart) saucepan of water to a boil over high heat. While you wait for the water to boil, prepare an ice bath by filling a large bowl with ice cubes and cold water.

Using a paring knife, score an "X" shape on to the bottom of each peach and gently drop, 2-3 at a time, into the boiling water. Once the water returns to a boil, remove the peaches to the ice bath using a slotted spoon.

Once blanched peaches have cooled slightly, remove their skins and crush the skinned peaches into a heat-proof measuring cup. Discard pits. Repeat blanching, skinning, and crushing with remaining peaches until you have 2 cups (16 ounces) of peach pulp. Keep any remaining peaches for another use.

In a heavy-bottomed saucepan or Dutch oven, combine peach pulp with lemon juice and bring to a boil over high heat. Stir together sugar and pectin in a small bowl, then stir mixture into Dutch oven and return to a boil. Add blueberries and cook until the mixture registers 220°F on a candy or instant read thermometer.

Turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.

Process in a water bath canner for 10 minutes.

Blueberry Vanilla Chia Seed Jam
Found on One Hundred dollars a month club


2 cups fresh blueberries

1/4 cup honey

1 tablespoon lemon juice

1/4 cup + 2 tsp Chia Seeds

1 teaspoon vanilla extract

Canning Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Blend all ingredients and pour into a bowl to gel {about 15 minutes}. Stir, then ladle immediately into 1/2 pint jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }