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Recipes

Category: Breakfast

(Updated 1/2/2013)
Homemade Blueberry Jam


Freezer Method Ingredients:

3 cups blueberries, crushed
5 ¼ cups sugar
1/3 cup (rounded) Dutch Jell
¾ cup water
1 Tablespoon lemon juice

Freezer Method Directions:
Mix together blueberries and sugar in a large bowl and set aside.  In a small saucepan, combine the Dutch Jell and water and bring to a boil, stirring constantly. Once boiling, remove from stove and pour the liquid over the blueberry/sugar mixture in the bowl. Stir for 3 minutes. Pour the jam into 1 or 2 cup sanitary freezer containers. Keep frozen until ready to use.

Cooked Method Ingredients:

4 cups blueberries, crushed
4 cups sugar
1/3 cup (rounded) Dutch Jell
2 Tablespoons lemon juice

Cooked Method Directions:
In a heavy-bottomed stainless steel kettle, mix together the blueberries and Dutch Jell. Bring the mixture to a boil, and then add the sugar, stirring constantly. Return the mixture to a boil and let boil for 1 minute. Skim off the foam before pouring the mixture into sterile jars. Seal the jars tightly with lids. For best results, process the jars in a boiling water bath for 10 minutes. Let jars cool, then check to make sure each jar has been properly sealed. Label and date each jar before storing.


Reduced Sugar Method Ingredients:

4 cups blueberries, finely chopped
1 ½ cups sugar or ¾ cup sugar substitute
1/3 cup (rounded) Dutch Jell Lite
2 Tablespoons lemon juice

Reduce Sugar Method Directions:
In a heavy-bottomed stainless steel kettle, mix together the blueberries and Dutch Jell. Bring the mixture to a boil and let boil for 1 minute, stirring constantly. If using regular sugar, add it to the mixture. Remove the mixture from heat, skim the foam from the jar, and add sugar substitute (if using it). Pour the mixture into sterile jars. Seal the jars tightly with lids. For best results, process the jars in a boiling water bath for 10 minutes. Let jars cool, then check to make sure each jar has been properly sealed. Label and date each jar before storing.