ISO: ISO CynUpstNY - could you please post your recipe for spiiced bluberry jam when you get a chance? TY
- Thread starter dawnnys
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cynupstateny
Well-known member
Hi Dawn! I use a somewhat standard recipe. Crush half the berries and put half through a mill,.
For the spice, I just add cinnamon and nutmeg during the last few minutes. If you want the complete recipe, I'll be more than happy to post amounts. Just let me know.
For the spice, I just add cinnamon and nutmeg during the last few minutes. If you want the complete recipe, I'll be more than happy to post amounts. Just let me know.
). I am jam-phobic and want the...cynupstateny
Well-known member
I make LOTS of jams and preserves every summer. I'll post it in the morning.
cynupstateny
Well-known member
REC: Spicy Blueberry Jam
Blueberry Spice Jam
Remove stems and rinse 2 pints of blueberries. Crush half one layer at a time. Press remaining through a food mill. Combine berries, and then measure out 2 cups.
Mix berries,4 cups sugar and 2 Tbsp. fresh lemon juice along with ¼ tsp. Nutmeg and ½ tsp. Cinnamon in heavy bottomed pot. Bring to a boil over high heat, stirring constantly. Add one pkg. Of liquid pectin and bring back to a rolling boil. Boil 1 minute. Remove from heat, fill jars, leaving ¼ inch headspace. Process 10 min.
I have doubled this successfully.
The jam in this recipe gets nice and firm, too.
Do you need processing directions? Very simple.
Blueberry Spice Jam
Remove stems and rinse 2 pints of blueberries. Crush half one layer at a time. Press remaining through a food mill. Combine berries, and then measure out 2 cups.
Mix berries,4 cups sugar and 2 Tbsp. fresh lemon juice along with ¼ tsp. Nutmeg and ½ tsp. Cinnamon in heavy bottomed pot. Bring to a boil over high heat, stirring constantly. Add one pkg. Of liquid pectin and bring back to a rolling boil. Boil 1 minute. Remove from heat, fill jars, leaving ¼ inch headspace. Process 10 min.
I have doubled this successfully.
The jam in this recipe gets nice and firm, too.
Do you need processing directions? Very simple.