how do u make blueberry jam?

Answer 1

4 1/2 cups crushed wild blueberries
2 tablespoons lemon juice
7 cups sugar
2 pouches liquid pectin

Pick over fruit, removing any stems and leaves. Crush berries and measure 4 1/2 cups crushed fruit.
Put into a large heavy pot. Add lemon juice and sugar; mix well. Place over high heat, stirring, and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat; stir in pectin at once. Skim off foam, stir and skim off foam again.
Ladle into hot, sterilized jars and seal. If desired, process for 10 minutes in boiling water bath. (Recommended.)
Makes about 7 pints.

Answer 2

About 7 or 8 half-pint jars

Procedure: Sterilize canning jars. Wash berries before crushing. Combine berries and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves. Once sugar is dissolved, cook rapidly to , or almost to, the jellying point, depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking. Remove from heat and fill hot jam into hot, sterile jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

NOTE: If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; then add sugar and proceed as above.

Answer 3

Put a little boogie in it...hahahahaha!
No...but seriously...you make all jams and jellies the same...you cook them on the stove with sugar and pectin, slowly and for only until the pectic gels the fruit into the right consistency.

Answer 4

Use blueberries and sugar. There is a product called fruit fresh that keeps fruit from discoloring. If you go to [e-mail] you can get this recipe and any other just by asking.

Answer 5

got to this site its really good ive tried it myself

Answer 6

other blueberry recipies?

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New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Recipe courtesy Emeril Lagasse, 2003

Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) cheesecake, 8 to 10 servings
User Rating:

Ingredients:
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows
Preheat oven to 375 degrees F.

Directions:
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
When completely cooled, butter the sides of the pan. Increase oven temperature to 500 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Blueberry Sauce:
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons orange zest
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.
Yield: 3 cups
Pineapple Sauce:
3 cups fresh 1/2-inch diced pineapple chunks
1/4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum
Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.
Yield: about 3 cups


Additional topping ideas

May be served with any topping:
Caramel
Chocolate
Cheesecake Fruit Sauces


Lemon Blueberries
•1 pint blueberries
•1 lemon zested and juiced
•2 TBL sugar

In small saucepan add all ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.



Happy Strawberries
•1 qt strawberries, hulled and sliced
•2 TBL sugar
•1-2 oz Triple Sec or orange liquor

Combine all ingredients in bowl and mix.
Let sit for 15 minutes so strawberries can get “happy”



Vanilla Pineapple
•1 fresh pineapple
•2 TBL sugar
•Â½ good vanilla bean (whole bean if purchased from grocery store)
•1 oz light rum

Clean and cut pineapple into small cubes
Place all ingredients into saucepan and simmer over medium heat until pineapple softens.
Remove from heat and let cool. (vanilla will steep in pineapples) Remove ¼ - 1/3 mixture and puree it. Combine the puree with the chunks. Serve over cheesecake.

Amaretto Peaches
•1 can peaches drained and sliced
•2 TBL sugar
•Â½ tsp cinnamon
•1 – 2 oz amaretto

Place all ingredients into saucepan and simmer over medium heat until peaches are soft.
Remove ¼ - 1/3 of sauce and puree it. Mix the 2 together and serve over cheesecake.

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Title: Recipe: Applets, Cotlets and Fruit Jellies

Board: Holiday Cooking and Baking at Recipelink.com
From: Kim, WA 11-3-2002
RE: ISO: Applets and Cotlets
MSG ID: 214344

Applets

2 c. unsweetened applesauce
2 Tbsp. unflavored gelatin
1/4 c. cold water
1 tsp. vanilla
4 c. sugar
1 c. chopped walnuts

Combine applesauce, sugar (put gelatin in 1/4 cup water)and gelatin mixture in a kettle. When this comes to a boil, let boil 20 minutes. Take off heat and add chopped walnuts and vanilla. Pour into a square greased pan and let set overnight.
In the morning, cut in small squares and roll in powdered sugar.

Applets

3 pkg. Knox gelatine
1 1/4 c. applesauce
2 c. sugar
2 Tbsp. lemon juice
1 tsp. vanilla
1/4 tsp. orange extract
1 c. walnuts, finely chopped

Soak gelatine in 1/2 cup applesauce for 10 minutes. Combine 3/4 cup sauce with sugar; bring to a boil. Gradually, add gelatine; stir until dissolved. Return to gentle boil for 20 minutes, stirring constantly. Stir in extracts and nuts; pour into 8 x 12-inch buttered pan. Chill 24 hours; cut into cubes and roll in powdered sugar.
Note: If apricot or peach is substituted, omit orange extract.

Applets

1 c. frozen apple juice concentrate, undiluted
1 c. applesauce
1/2 c. cornstarch
2/3 c. chopped nuts
1 tsp. vanilla
2 Tbsp. finely chopped nuts
coconut (optional)

Mix cornstarch with apple juice concentrate. Add
applesauce and cook until thickened, stirring constantly. Add nuts and vanilla. Pour into 9-inch square pan. Sprinkle with finely chopped nuts. Refrigerate until cold. Cut into squares. Roll in coconut, if desired, or keep plain. Dry in the open air. Store in tightly closed container in a cool, dry place or refrigerate.

Fruit Jellies

4 envelopes unflavored gelatin
1 1/4 c. cold water
1 (6 oz.) can frozen or canned grape or orange juice

Sprinkle gelatin over water in medium-sized saucepan. Stir over low heat about 5 minutes until gelatin is completely dissolved. Remove from heat and stir in juice. Pour into a square pan. Refrigerate 2 hours or more until firm. Cut into squares. Jellies will keep several days in refrigerator.

Aplets and Cotlets

2 c. thick unsweetened applesauce
3 envelopes unflavored gelatin
1 (3 oz.) pkg. lemon gelatin
2 Tbsp. cornstarch
4 c. sugar
2 tsp. lemon extract
2 c. chopped nuts
powdered sugar

For Aplets: Combine applesauce, gelatins, cornstarch and sugar, stir and cook over low heat to boiling, stirring constantly. Simmer 20 minutes. Remove from heat and add nuts and lemon extract, mix thoroughly. Pour into 9 x 13-inch pan lined with heavy duty aluminum foil. Do not grease. Leave in pan at room temperature 24 hours. Turn onto board covered with powdered sugar. Carefully remove foil. (May be a little sticky.) Cut in small pieces, roll in powdered sugar. Allow to air-dry 24 hours before storing in refrigerator or freezer.
For Cotlets: Substitute drained apricots, pureed in blender, for applesauce. Substitute orange gelatin (3 oz.) or apricot gelatin for the lemon gelatin. Omit lemon extract. Follow directions for Aplets. Makes about 2 pounds of candy.

Cotlets

2 c. dried apricots
1/4 c. gelatin
1 1/2 c. sugar
1 c. water
1/4 c. white corn syrup
3 Tbsp. lemon juice
1/2 tsp. grated lemon rind

Wash apricots. Cook in water to cover about 40 minutes. Press through sieve. Soak gelatin in 1 cup water 5 minutes. Mix all ingredients and cook 2 minutes over low heat, stirring constantly. Cool and pour into pan lined with waxed paper. Let stand overnight. Cut into squares and roll in powdered sugar.

Source(s):

http://www.recipelink.com/mf/21/4344...