Best Grandmas Best Blueberry Cinnamon Jam Recipes

CINNAMON BLUEBERRY JAM

Steps:

• Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

GRANDMA'S BEST BLUEBERRY CINNAMON JAM

Steps:

• 1. Crush berries in a large bowl and add lemon juice. Stir in sugar and spices and let stand for 10 minutes. In a saucepan, mix pectin and water and bring to a full boil stirring constantly for one minute. Add fruit mixture into pot with pectin water and cook on low for about three minutes. Pour fruit mixture into sterilized jelly jars and top with sterilized lids.
• 2. Water bath can 10 minutes (at 1000 feet). Remove from canner, cool and test lids. OR After pouring hot jam into jars and putting on lids let jars cool and then freeze. Canning jars are fine for the freezer. When frozen jam is opened it should be kept in the refrigerator and used within a couple of weeks.

GRANDMA CATHERINE'S BLUEBERRY PIE

Steps:

• 1. For the crust, use your favorite recipe or try this one... In a bowl add the flour, salt, and shortening. Use 2 table knives or a pastry cutter to cut the dough.
• 2. Add the water and then cut the ingredients until the dough comes together.
• 3. Divide into 2 balls.
• 4. Roll each ball out each large enough to fit the pie pan.
• 5. Place the bottom crust into the pie pan (traditional, not deep dish) and trim the edges.
• 6. For the pie filling, combine berries, sugar, flour, salt, and lemon juice.
• 7. Fill an 8 or 9-inch pastry-lined pie pan with the blueberry mixture.
• 8. Dot top with butter.
• 9. Then add the top crust.
• 10. Slit the top.
• 11. Optional before baking - using a pastry brush, brush the top with milk.
• 12. Sprinkle the top with granulated sugar.
• 13. Bake in a 375 oven for 55-60 minutes.
• 14. Let the pie cool.

BLUEBERRY JAM WITH LIME

Steps:

• Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed.
• Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.) Add enough water to cover jars by 2 to 3 inches (do not put jars in yet) and bring to a boil, then reduce heat. The water will need to be at about 180 degrees - a whispering boil - when jars are added for processing. Place two small saucers in freezer.
• In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill.
• Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.) Discard cinnamon stick. Stir in lime juice and zest.
• Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars' inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight.
• Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes.
• Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight.
• The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the "button" in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening. Info Box

GRANDMA'S BLUEBERRY PEACH JAM RECIPE

Steps:

• Clean and crush berries. Put in large saucepan.
• Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
• Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
• Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
• Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.