Homemade Blueberry Jam Recipe

Ingredients Blueberries – 10 cups, or 2.25 liters, about 3.5 lbs, almost 1.75 kg) preferably fresh, but frozen (without syrup works, too) Lemon juice – either fresh squeezed or bottled. 1/4 cup. Water – 1/2 cup Sugar – See step 6.  My favorite approach is to use the no-sugar needed pectin, but still add about 4.5 cups of dry, granulated (table) sugar. It is possible to make low-sugar,  fruit juice-sweetened, or Stevia (or if you prefer, Splenda)-sweetened blueberry jam; I’ll point out the differences below. Pectin (it’s a natural product, made from apples and available at grocery stores (season – spring through late summer) and local “big box” stores. It usually goes for about $2.00 to $2.50 per box. You’ll get best results with no-sugar needed pectin, whether you choose to add sugar or not! See here for more information about how to choose the type of pectin to use. Equipment Jar funnel ($2 at Target, other big box stores, and often grocery stores; and available online – see this page) or order it as part of the kit with the jar grabber. Jar grabber (to pick up the hot jars)- Big box stores and grocery stores sometimes carry them; and it is available online – see this page. It’s a tremendously useful to put jars in the canner and take the hot jars out (without scalding yourself!). The kit sold below has everything you need, and at a pretty good price: At least 1 large pot; I prefer 16 to 20 quart Teflon lined pots for easy cleanup. Large spoons and ladles 1 Canner (a huge pot to sanitize the jars after filling (about $30 to $35...

Blueberry Pound Cake Recipe

2 cups blueberries 2 1/4 cups sugar (reserve 1/4 cup) 3 cups flour (reserve 1/4 cup) 1 cup butter + 2 table spoons 4 eggs 1 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon salt Preheat oven to 325 degrees Grease pan w/2 T butter and sprinkle w/1/4 sugar. Cream 1C butter gradually adding 2C sugar. Beat well. Add eggs 1 at a time beating well. Add vanilla. Combine 2 3/4C flour, baking powder and salt add gradually while mixing. Dredge berries in 1/4C flour and fold into batter and then pour into pan. Bake @325 for 70 min. Let Cool 10 min and remove from pan. Makes 2 loaf pans or 1 bunt...

Blueberry Pancakes Recipe

Ingredients 2 cups all-purpose flour 1/4 cup sugar 21/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilk 1/4 cup melted unsalted butter, plus some for frying 1 cup blueberries, fresh or frozen Serving suggestions: whipped cream and maple syrup Directions In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side. Serve with a dollop of whipped cream and maple syrup. *Cook’s Note: Over mixed batter will result in flat, heavy pancakes. Per Serving (based on 6 servings): Calories: 496; Total Fat: 16 grams; Saturated Fat: 9 grams; Protein: 15 grams; Total carbohydrates: 74 grams; Sugar: 24 grams; Fiber: 2.5 grams; Cholesterol: 144 milligrams; Sodium: 830 milligrams...