Blueberry Lemon Spice Jam
Blueberry Lemon Spice Jam

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, blueberry lemon spice jam. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really 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. Add remaining berries, sugar, lemon juice and lemon rind.

Blueberry Lemon Spice Jam is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Blueberry Lemon Spice Jam is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have blueberry lemon spice jam using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Blueberry Lemon Spice Jam:
  1. Make ready 32 c blueberries
  2. Get 28 c sugar
  3. Take 4 boxes pectin (sure jell)
  4. Get 3/4 c lemon juice (about 6 lemons)
  5. Take 1/4 cup lemon zest (about 6 lemons)
  6. Get 8 tsp cinnamon
  7. Make ready 2 tsp nutmeg

Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir in pectin and bring to a full rolling boil. Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time.

Instructions to make Blueberry Lemon Spice Jam:
  1. 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.
  2. 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.
  3. 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.
  4. Remove tops from water and dry completely. Place a top and ring carefully on each jar. They will be very hot!!!
  5. Place each jar upside down on the towel set aside. Use caution! Hot!!! Let sit to cool and set for 24 hours.
  6. 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.

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. Looking For The Best Blueberry Jam Recipe Out There. We've Got You Covered Again Here At Rise Wine & Dine. Blueberry Lemon Jam Recipe. by Global Cookbook.

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