BLUEBERRY - LEMON JAM
BLUEBERRY - LEMON JAM

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, blueberry - lemon jam. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

BLUEBERRY - LEMON JAM is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. BLUEBERRY - LEMON JAM is something which I have loved my whole life.

Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot. Bring to a rolling boil over high heat; stir frequently. Remove from heat and skim foam (if necessary).

To begin with this recipe, we have to first prepare a few ingredients. You can have blueberry - lemon jam using 5 ingredients and 4 steps. Here is how you can achieve it.

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

Freshly made lemon blueberry jam is the perfect addition to your toasts and biscuits. Flavorful and sweet, easy to spread and delicious to eat! I love slathering a good amount of lemon blueberry jam over a fresh-from-the-oven muffin. The lemon really helps to bring out the flavors and freshness of the blueberries, making this blueberryView Recipe Pick over the fresh blueberries to remove any stalks and rinse under cold water.

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..

Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen berries.) Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently. The lemon juice then bonds with the pectin, creating a gel and thickening your jam. Lemon juice is also used to keep harmful bacteria from growing, which is necessary if you're canning your blueberry jam. Additionally, the acidity balances out the sweetness from the berries and the sugar.

So that’s going to wrap it up with this exceptional food blueberry - lemon jam recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!