BLUEBERRY - LEMON JAM
BLUEBERRY - LEMON JAM

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, blueberry - lemon jam. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

BLUEBERRY - LEMON JAM is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. BLUEBERRY - LEMON JAM is something that I have loved my entire life.

For a more intense Lemon Flavor, add an extra teaspoon of Lemon Rind to the recipe. This is a wonderful, slightly chunky jam made without Pectin. Blueberry Lemon Basil jam combines the sweetness of Blueberries, the tangy taste of lemon & the Blueberry Lemon Basil Jam.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Take 4 1/2 cup blueberries ( about 1 & 1/2 lbs )
  2. Prepare 1/3 cup lemon juice
  3. Get 2 tsp grated lemon peel
  4. Prepare 6 1/2 cup granulated sugar
  5. Prepare 2 - 3 ounce pouches ball liquid pectin

Stir in the sugar, lemon juice, and zest. LEMON BLUEBERRY JAM - Butter with a Side of Bread. Freshly made lemon blueberry jam is the perfect addition to your toasts and biscuits. Flavorful and sweet, easy to spread and delicious to eat!

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 Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Blueberry Donuts with Blueberry Lemon Jam. The freshly-picked taste is what make this delightful jam so special and so full of flavor. Ladle hot jam into hot jars, leaving ¼-inch headspace. Visit The Star today for more recipes.

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