Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, blueberry lemon spice jam. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Blueberry Lemon Basil jam combines the sweetness of Blueberries, the tangy taste of lemon & the sweet spiciness of basil for a gorgeous and Blueberry Lemon Basil Jam will quickly become a favorite! Our garden has been over flowing with blueberries this summer, so we set out to do some. Blueberry Lemon Jam: As I said in my Spiced Blueberry Jam 'ible I made several types of blueberry jams with the copious amount of blueberries Ohio farmers This Blueberry Lemon Jam is light and bright and lets those tart blueberries shine, while sugar helps it from being too tart.
Blueberry Lemon Spice Jam is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Blueberry Lemon Spice Jam is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have blueberry lemon spice jam using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Blueberry Lemon Spice Jam:
- Prepare 32 c blueberries
- Make ready 28 c sugar
- Prepare 4 boxes pectin (sure jell)
- Take 3/4 c lemon juice (about 6 lemons)
- Prepare 1/4 cup lemon zest (about 6 lemons)
- Prepare 8 tsp cinnamon
- Take 2 tsp nutmeg
Add lemon juice, spice, and water. Stir in pectin and bring to a full rolling boil. Filed Under: Jam, Seasonal Summer Tagged With: Blueberries, Pomona This is a sugar-free jam that is so low in calories that you can indulge in it, guilt-free. See here for a Set aside.
Steps to make Blueberry Lemon Spice Jam:
- Puree blueberries in a blender or food processor. Add everything except the sugar to a stock pot and bring to a boil on high heat stirring constantly making sure to scrap the bottom.
- When at a full boil add the sugar. Continue to stir constantly until it comes to another full boil. Boil for a minute and remove from heat.
- Wash jars and lids prior to beginning. Place jars on cookie sheets in a 200 degree oven while cooking the berries. Pour almost boiling water over lids in a heat proof bowl or pan. Lay an old towel on a spare table or countertop near by. Remove a sheet of jars. Ladle hot jam into a glass pyrex measuring cup and pour carefully into each jar leaving 1/4 in of space at the top. Wipe up any spills around the edges to provide a clean seal.
- Remove tops from water and dry completely. Place a top and ring carefully on each jar. They will be very hot!!!
- Place each jar upside down on the towel set aside. Use caution! Hot!!! Let sit to cool and set for 24 hours.
- Flip over and check for any tops that didn't seal. If they have any give at all put them in the fridge for use within a month. All of mine sealed perfectly this way. The jam became more solid after refrigeration. Don't be alarmed if it looks runny when you open it at room temp.
When blueberries have come to a full boil, stir in the lemon juice mixture a dollop at a time. Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time. Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. A recipe blueberry jam with bright lemon flavors - suitable for canning.
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