Easy Homemade Blueberry Jam Recipe | S2 | Ep. 7

Join us in this episode as we dive into the art of making blueberry jam, using frozen blueberries straight from Costco. Discover the perfect balance of sweetness and flavor with our simple, step-by-step guide. Whether you’re a jam-making novice or a seasoned pro, this episode is packed with tips and tricks to make your jam-making experience delightful. Don’t miss out on creating this delicious spread that’s perfect for your morning toast, pastries, and more!

Ingredients:
• 6 pounds of frozen blueberries (Costco)
• 312 grams of sugar (52 grams per pound of fruit, adjusted to taste)
• 1 teaspoon of salt
• 1 tablespoon of lemon juice
• 1 teaspoon of butter

Instructions:
1. Prepare the Blueberries: Mix blueberries with 104 grams of sugar initially. Let it sit for 2 hours, allowing the blueberries to release their juices.

2. Cooking: After the blueberries have released enough juice, bring the mixture to a boil. Add the rest of the sugar gradually, depending on your taste preferences.

3. Add Flavorings: Incorporate a teaspoon of salt, a tablespoon of lemon juice, and a teaspoon of butter into the boiling mixture.

4. Simmer: Let the mixture simmer for about 10 minutes, then mash the blueberries to your desired consistency.

5. Canning: Prepare jars for canning. Fill jars with jam, leaving appropriate headspace. Process in a water bath canner for 10 minutes.

6. Cooling: Allow jars to cool on a towel or rack. Check the seals before storing.

Enjoy your homemade blueberry jam on toast, pastries, or as a sweet addition to your favorite desserts!
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Timestamps:
00:00 – Introduction to the Blueberry Jam Recipe
00:03 – Ingredients Overview
00:09 – Preparing Blueberries and Sugar Mixture
01:02 – Letting Blueberries Release Juices
01:25 – Checking on Blueberries After Resting
03:23 – Starting the Cooking Process
03:52 – Adding Lemon Juice and Butter
04:18 – Bringing Mixture to Boil
04:47 – Mashing and Final Cooking Steps
05:09 – Preparing Jars for Canning
05:15 – Water Bath Canning Process
07:02 – Final Product and Closing Remarks

🔗 Useful Links:
• Fluffy Hokkaido Dinner Rolls | Tangzhong Method Tutorial – https://youtu.be/zmd92hrlAZ0
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• Instagram – https://www.instagram.com/tweenytinydiva/
• Facebook – https://www.facebook.com/TeenyTinyDiva/

🏷️ Hashtags:
#BlueberryJam #HomemadeJam #SimpleRecipes #Season2Delights #FromGardenToTable #CostcoFinds #JamMaking #Blueberries #HomeCanning #DIYJam #KitchenCrafts #SweetTreats #HealthyEating #FoodPreservation #CulinaryAdventures

Hi, Teenies. We’re going to be making blueberry jam today, and I have 6 pounds of blueberries from Costco. And what I normally do is for every pound of fruit, I add 52 grams of sugar. But I’m not going to add all the sugar at the beginning,

I’m going to put in the sugar about 104 grams, and I’m going to let the blueberries sit for a while and I’m going to add the sugar eventually as I need it, because we don’t like our blueberry jam to be too sweet. So I’ll be right back. Once I start mixing the ingredients.

All right, so that’s the third 52 gram measure of sugar. And we are going to mix this in and we’re going to let this sit for about 2 hours and let the blueberries release the juices and we’ll keep an eye on it. All right.

So the sugar is all mixed in and I’m going to go ahead and cover the blueberries and we’ll check on them in about an hour. All right. It’s been an hour and about 30 minutes, and that’s what the blueberries are looking like. And that is 6 ponds of blueberries and three

Servings of 52 grams of sugar. And I can add another three servings, but I’m not going to added it yet the blueberries are just now getting to the point where they’ve started releasing the juices because they are now defrosted. So I’ll just let that keep going. And if I need to, I’m

Okay with keeping it overnight and just get those juices out. I started late and it’s about 3 o’clock in the afternoon now. So let this go for another hour and then we’ll come back and take a look and see. We’re due to start cooking. It’s been about 3 hours now,

And the blueberries have made quite a bit of liquid. I don’t know if you can see that That’s where we are at with the blueberries. And I would like to leave them a little longer. And it’s getting late. It’s around 4:30 and I’m also working on another project over here,

Which you’ll be seeing in a different video. I’m going to let this go for a while and release some more juices and I may even keep it overnight. So we’ll be right back. So the blueberries are ready we need to start cooking them. They’ve released a lot of liquid

And so far I’ve only added three servings of 52 grams of sugar, so I could still add another three, but we’ll see as we cook them down if it needs any more sugar. But I need to add a teaspoon of salt. I better do that before I forget.

So I’m adding a tablespoon of lemon juice and that’s the lemon juice that I’m using today, since I don’t have any fresh And then, I’m adding a teaspoon of butter and a teaspoon of salt. Stir everything in.

Now I’m going to bring it to a boil and then I’m going to put it on a low simmer. So that has come to a boil. So I’m going to let this simmer for about 10 minutes and then I’ll see if the blueberries are ready to be mashed. Actually, I’ll check it

Again in about 5 minutes. Let’s get this mashed. I think it still needs another 5 minutes or so. All right. Looking much better. I’m going to do some more mashing and I’ll be right back. This is ready for the jars. And we’re going to water bath can this for 10 minutes.

And there’s the water bath canner let’s loaded it up. So we got 12 half pints and a little bit for tasting a biscuit later. Let’s go ahead and put it in the canner. And don’t forget to wipe your rims. I am using some vinegar, So we’ve loaded the.

Water bath canner and I’ve added water and some vinegar. So we’re going to bring this to pressure and we’re going to let it can for 10 minutes. So hopefully you can see that and we want that to get all the way into the green, and based on where you’re at,

If you look down here, you can see your elevation. So for Colorado, once it gets into the green, right at the tip right there, it will be ready for me to count the 10 minutes. All right. We’ll be right back All right. So we are ready to start the ten minute timer.

And once we are done with the 10 minutes, we are going to turn off the heat and wait another five or 10 minutes before we open it All Right. It is time to open this up and start the next round. All right.

We are all done with the blueberries and we got 12 half pints. That’s it for today. Bye.