Best 3 Citrus Spiced Blueberry Jam Recipes
Prepare to embark on a culinary journey as we delve into the enticing realm of citrus spiced blueberry jam. This tantalizing concoction, bursting with vibrant flavors and warm aromas, is a symphony of sweet and tangy delight. Whether you seek a luscious spread for your morning toast, a delectable filling for pastries, or an exquisite glaze for roasted meats, this citrus spiced blueberry jam will elevate your culinary creations to new heights. With its versatility and captivating taste, this extraordinary jam is sure to become a cherished staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
SPICED BLUEBERRY JAM
No need to wait for blueberry season to make this spicy, flavorful jam that is delicious on hot biscuits. English muffins or toast. Frozen berries enable you to make the jam anytime.
Provided by Ms. Ayons dishes
Categories Low Protein
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
- Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin.
- Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.
Nutrition Facts : Calories 374.2, Fat 0.2, Sodium 1.7, Carbohydrate 96.5, Fiber 2, Sugar 92.9, Protein 0.4
CITRUS-SPICED BLUEBERRY JAM
Make and share this Citrus-Spiced Blueberry Jam recipe from Food.com.
Provided by gailanng
Categories Berries
Time 30m
Yield 4 half pint jars
Number Of Ingredients 8
Steps:
- Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
- Combine the blueberries, sugar, honey, lemon juice, cinnamon, nutmeg and orange zest (add Grand Marnier after the 2 minute boil) in a large, nonaluminum pot. Bring to a full, rolling boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in the Grand Marnier, if using, and pectin. Note: as the heat builds towards a rolling boil, I press the blueberries on the sides of the pot to release the juices.
- For long-term storage at room temperature, ladle hot jam into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (for 15 minutes at 1,000 to 6,000 feet; for 20 minutes above 6,000 feet).
- For storage in refrigerator or freezer, place in plastic freezer containers or glass jars, cover with tight-fitting lids and refrigerate or freeze.
Nutrition Facts : Calories 799.9, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 209.4, Fiber 3.1, Sugar 203.8, Protein 1
CINNAMON BLUEBERRY JAM
Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl-all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. -Barbara Burns, Phillipsburg, New Jersey
Provided by Taste of Home
Time 25m
Yield 4 half-pints.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose the right blueberries. Use fresh, ripe blueberries for the best flavor. Avoid blueberries that are bruised or moldy.
- Prepare the blueberries properly. Wash the blueberries thoroughly before using them. You can also remove the stems if you like.
- Use a large pot. The jam will expand as it cooks, so it's important to use a large pot that can hold at least 8 cups of liquid.
- Bring the jam to a boil over high heat. This will help to quickly dissolve the sugar and prevent the jam from crystallizing.
- Reduce the heat to medium-low and simmer the jam for 30 minutes. Stir the jam occasionally to prevent it from sticking to the bottom of the pot.
- Test the jam for doneness. The jam is done when it reaches a temperature of 220°F (105°C) on a candy thermometer or when a small amount of jam placed on a cold plate wrinkles when you push your finger through it.
- Remove the jam from the heat and let it cool slightly. Stir in the lemon juice and butter before pouring the jam into jars.
- Seal the jars and process them in a boiling water bath for 10 minutes. This will help to preserve the jam and prevent it from spoiling.
Conclusion:
Citrus-spiced blueberry jam is a delicious and versatile condiment that can be enjoyed on toast, pancakes, waffles, or ice cream. It can also be used as a glaze for chicken or fish, or as a filling for pies and tarts. With its bright citrus flavor and subtle spice, this jam is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy blueberries, give this recipe a try!
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