During the summer months, I look forward to canning my own homemade strawberry and blueberry jams. People often tell me that they don’t get into canning because they think it’s too hard, however, one of the easiest things to can is homemade jam.
For the following recipes, you will need some jelly or half-pint sized canning jars, seals, rings, and a water bath canner. If you have a jar lifter, silicone spatula and a funnel, they would be useful too, but not necessary.
Easy Strawberry Jam Recipe
3 cups fresh strawberries, caps removed
3 cups granulated sugar
1 envelope of fruit pectin (Sure-Jell)
Fruit Preparation: Wash and remove the caps from your fresh strawberries, place them in a medium sized saucepan.
Stir in 1 cup of granulated sugar and bring the mixture to a rapid boil and boil for 4 minutes. Stir in the second cup of granulated sugar and bring it back to a boil and boil for an additional 3 minutes. Finally, stir in the remaining 1 cup of granulated sugar and contents of 1 envelope of fruit pectin, bring mixture back to a full boil and boil an additional 3 minutes, stirring constantly. Remove pan from the burner and let it cool down for 10 minutes, stirring mixture occasionally with a nonstick silicone spatula. Spoon mixture into hot clean jars and seal. Process the jars in your water bath canner for 10 minutes.
Easy Blueberry Jam Recipe
4 1/2 cup fresh blueberries, crushed
2 tablespoons lemon juice
7 cups granulated sugar
2 envelopes of fruit pectin (Sure-Jell)
Fruit Preparation: Wash and drain fresh blueberries in a colander and then measure out 6 cups and place them into a bowl. Using a potato masher, mash down the blueberries until you have 4 1/2 cups of crushed fruit.
Place fruit in a large stock pot. Stir in the lemon juice and then add in the granulated sugar, one cup at a time. Cook mixture over medium-high heat and bring it to a full rolling boil and boil hard for 2 minutes, stirring constantly with a nonstick silicone spatula or spoon. Turn off the heat and skim off any foam that has developed on the top. Stir in the liquid fruit pectin until mixture is combined.
Spoon mixture into hot clean jars and seal. Process the jars in your water bath canner for 10 minutes.
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What is the best way to ship blueberry pancakes overnight?I want to send a friend of mine some blueberry pancakes for his birthday. I am wondering if anyone can help me figure out if the best way is to mix the ingredients and seal them in a jar then send or to make them then maybe ziploc them and send… I really want this to be a great present. Any help would be appreciated. Thanks!
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Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
The ingredients for many baked items are very similar. Blueberry muffins, blueberry scones, blueberry coffeecake, blueberry pancakes, etc. will all have flour, baking powder and/or baking soda, sugar, salt, and a combination of different liquids such as oil, milk, cream, sour cream, buttermilk, etc. It's the amount of each of these ingredients that determines the texture, denseness and mouth-feel of the baked product.
So to answer your question, yes, you can probably use a blueberry muffin mix to make a cake, however, you will need to find a recipe for some kind of a blueberry cake to see what might be missing from the muffin mix that would be needed to make it into a cake mix.
The only other suggestion I have is to maybe find a blueberry pound cake box mix, and make cupcakes out of it. I'm sure your daughter would love this just as much. Happy birthday to the little one!
Depends upon whether you want a high-bush or low-bush blueberry, Vaccinium. My favorite is the Top hat blueberry and it is a low bush…only gets 18-24 inches tall and it can really put out the blueberries. If you are interested in container blueberries the Top Hat is a real winner: http://www.naturehills.com/product/top_hat_blueberry.aspx.
For a high-bush plant that is very sweet and great producer try Duke, it produces a large sweet berry. http://www.naturehills.com/product/duke_blueberry.aspx
Use more cornstarch.
BLUEBERRY BREAD
1 pkg yeast
3 cups bread flour
1/2 tsp salt
2 tbsp sugar
4 tsp applesauce, unsweetened
16 oz. frozen blueberries, thawed and drained (reserve liquid)
1/4 cup reserved juice
1/4 cup water (90F degrees)
Add ingredients in order listed or as recommended in your user manual.
Put berries in with dry ingredients or when machine beeps or first kneading cycle has completed.
SOUPER STRATA SALAD
1 (11 oz.) can condensed tomato bisque soup
1/2 c. vinegar
1/2 c. salad oil
1 tbsp. sugar
1 tbsp. Dijon style mustard
1 1/2 tsp. Worcestershire sauce
1 med. head torn lettuce (6 c.)
2 (6 3/4 oz.) cans chunk style ham, drained and flaked (or use chicken or turkey)
1 (4 oz.) pkg. shredded Mozzarella cheese
1 (4 1/2 oz.) jar sliced mushrooms, drained
2 c. croutons
In a screw top jar, combine tomato bisque soup, vinegar, salad oil, sugar, Dijon style mustard and Worcestershire sauce. Cover jar and shake well.
In large salad bowl layer half of the lettuce, half of the ham, half of cheese, half of mushrooms and half of croutons. Repeat layers. Drizzle some soup mixture atop salad and toss. Pass remaining soup mixture. 6 servings.
SOUPER SALAD BROCCOLI CHEESE SOUP
1 qt. water
1 sm. onion, chopped
1 box chopped broccoli (or 1 lb. fresh)
1 oz. consomme or beef bouillon base (dry)
1 1/2 sticks butter
1 1/2 c. flour
1/4 tsp. garlic powder
1/4 tsp. white pepper
Seasoning salt to taste
Cayenne pepper to taste
2 lbs. Cheddar and or American cheese, cubed
1 qt. milk
1/8 can beer
Hope this helps!!
Oh…I like Janis' answer! You may also try ground flax seed one time to see how it tastes.
This recipe was given to me by my mom. I have taken it to many potlucks and always leave with an empty pan.
Blueberry Delight
2 cups graham cracker crumbs
1/2 cup sifted powdered sugar
1 cup finely chopped pecans
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 cup sugar
2 large eggs
2 tablespoons lemon juice
1 (21 ounce) can blueberry pie filling
1 (12 ounce) container frozen whipped topping, thawed
Combine first 3 ingredients; add butter, stirring well.
Press into a greased oblong pan.
Beat cream cheese at medium speed with an electric mixer until smooth.
Add 1 c.
sugar, eggs, and lemon juice, mixing until smooth.
Spread over crust.
Bake at 350 degrees for 25 minutes or until set; cool completely.
Spread pie filling over cream cheese mixture; spread whipped topping over filling.
Cover and chill several hours.
Mash your banana and add that and the blueberries into the wet mix, cook as you would any other way. I make these all the time, they're awesome
dingleberries ????
Jams are made from crushed or ground, whole fruit and usually have a thick consistency due to high pectin content.
Conserves are jams made from a mixture of fruits. They usually contain citrus fruit, nuts, and raisins.