BLUEBERRY - LEMON JAM
BLUEBERRY - LEMON JAM

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, blueberry - lemon jam. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

This is a wonderful, slightly chunky jam made without Pectin. I love the combination of blueberry and lemon, so I can't wait to give this a try. The freshly-picked taste is what make this delightful jam so special and so full of flavor. Blueberry Lemon Basil jam combines the sweetness of Blueberries, the tangy taste of lemon & the Blueberry Lemon Basil Jam.

BLUEBERRY - LEMON JAM is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. BLUEBERRY - LEMON JAM is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Get 1/3 cup lemon juice
  3. Get 2 tsp grated lemon peel
  4. Take 6 1/2 cup granulated sugar
  5. Make ready 2 - 3 ounce pouches ball liquid pectin

I added a sprig of lemon thyme, because, as the name suggests. The simple beauty of picking blueberries in the summer can't be matched! Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time. This recipe for Blueberry Lemon Apricot Jam uses no pectin.

Steps 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..

Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time. This recipe for Blueberry Lemon Apricot Jam uses no pectin. Simple to make with absolutely scrumptious results! Wild blueberries are the stars of this jam session, but lemon makes a good supporting character. Adapted from a recipe at wildblueberries.com.

So that is going to wrap this up for this exceptional food blueberry - lemon jam recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!