Native to North America, blueberries are flowering plants of the genus Vaccinium, with dark-blue berries. The fruits of this plant are known as blueberries. They are pale-greenish when young, turn into reddish-purple as they grow, and finally become blue or bluish-purple when ripe. These berried have a sweet taste when mature, with variable acidity. Blueberry bushes typically bear fruits from May through June, though fruiting times are affected by local conditions such as altitude and latitude.
Blueberries are sold either fresh or processed, as quick frozen fruit, purée, juice, or dried or infused berries, which in turn may be used in a variety of consumer goods such as jellies, jams, pies, muffins, snack foods, and cereals. Talking about blueberry jam, it works best with sandwiches, pancakes, toast and gives a tangy taste when dressed over ice-cream. The jam is also easy to prepare at home. Want to know how to make blueberry jam? Check out the recipes given in the lines below.
Blueberry Jam Recipes
- 4½ cups Fresh Blueberries
- 4 cups Sugar
- 1/2 cup Water
- 1 tbsp Grated Lime Rind (optional)
- 1/3 Cup Lime Juice
- 1 package Powdered Pectin
- Wash and crush blueberries, one layer at a time.
- Measure exactly 2 cups of sugar into a bowl and set it aside.
- Place crushed blueberries, lime juice, water, pectin and lime rind in a large pan.
- Boil them over high heat, until the mixture comes to full boil. Keep stirring.
- Add sugar and stir to bring the mixture to a full boil again.
- Continue to boil the mixture, stirring constantly, for 1 minute.
- Remove the saucepan from burner and skim off the foam with a metal spoon.
- Quickly put the jam into a clean jar and seal.
- Let the jar sit at room temperature for 24 hours, before placing it in the freezer.
- 1 tbsp Fresh Lemon Juice
- 3 cups Blueberries, crushed and with stems removed
- 3/4 cup Water
- 5¼ cup Sugar
- 1 box Pectin
- Place the crushed blueberries and lemon juice into a large mixing bowl.
- Measure exactly 5¼ cups of sugar into a separate bowl and add it to the fruit. Set it aside for 10 minutes, stirring occasionally.
- Combine the pectin and water in a small saucepan, at high heat and bring it to a boil.
- Stir and boil the mixture for 1 minute.
- Stir in the blueberry mixture and continue mixing steadily for 3 minutes.
- Wash the freezer containers and rinse them in boiling water.
- Fill the freezer containers with jam, leaving ½ inch of space at the top.
- Let the containers sit at room temperature for 24 hours, before placing them in the freezer.