Since my initial relative success in trying to prepare home-made Fig Jam, I have never spent a dime on commercially produced jam/jelly products, for the basic reasons that they are so easy to make and also the flavor is so much better compared to those chemical concoctions you usually get to buy at your local supermarket. Knowing what exactly goes into my food and having some feeling of control on that aspect surely puts me at ease, I must admit.
Fruit Butters, Curds, Jams, Jellies, Marmalades and Preserves...Confused as to 'Which Is Which' ?
Fruit butters are made by cooking whole or halved unpeeled and, sometimes, unpitted fruit until tender and then forcing it through a sieve or food mill. Sugar, and sometimes spices and lemon juice,are added and the pulp is reduced by cooking until thick. No gelling agent,such as pectin, is used. The term fruit "butter" derives from its spreadability. There is no butter in the product (unlike fruit curds!)Fruit Curd
Fruit curd is a creamy spread made with sugar, eggs and butter and, usually, citrus juice and zest. Lemon curd is the classic variety, but lime, blood orange, strawberry and cranberry curds can be found. A citrus curd is refreshingly tart, as opposed to more sugary jams and preserves. Fruit curds also can be used to fill tart shells, and as a garnish.Fruit Jams
Jams are made by cooking fruit purees with sugar and pectin until thickened. They are unstrained. Berries and other small fruits are most frequently used, but larger fruits work also. Good jam is characterized by an even consistency without chunks of fruit, bright color and a semi-jelled texture that has no free liquid. Jam also can beused to fill pastries like Polish Royal Mazurek.
In the United States and Canada, jelly is simply sweetened and jelled fruit juice. It is made by cooking down sweetened fruit (or vegetable) juices with pectin and an acid like lemon juice. Good jelly is clear and sparkling with no traces of pulp and it can be cut with a knife. In Britain, jelly refers to a fruit spread or preserve.Fruit Marmalade
Marmalades are sweet and tangy fruit preserves that include the flesh and zest from citrus fruits, usually oranges.Fruit Preserves
Preserves are different from jams in that large or whole pieces of sweetened fruits (or vegetables) are cooked and jelled.It is not smooth like jam or jelly.Fruit Spread
Fruit spread is a jam or preserve made with no additional sugar.~Text adapted from About.com
How to sterilize the jars?
- Wash the jars with hot soapy water
- In a large pot, immerse these jars and fill hot water until all the jars are fully covered with water.
- Bring water to a boil, turn off the heat and leave the jars immersed in the hot water for 10 minutes
- Take the jars out and let them dry.
6 Cup - Blueberry
3 Cup - Sugar
2 Tbsp - Lemon Juice
Zest of 1 Lemon1 box (1.75oz / 49gm) - Fruit pectin (I used Sure Jell)
- Add the Blueberries into a large saucepan. Crush them with a hand masher but I personally like Whole Blueberries in my Jam so I usually try to leave some of the berries intact.
- Mix in Lemon juice, Lemon zest and Pectin and mix well.
- Bring mixture to a boil over high heat, stirring constantly.
- Stir in sugar. Bring to a boil and cook for1 minute, stirring constantly.
- Remove from heat. Let it cool for 5 minutes
- Use the ladle to fill each jar, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.
- Make sure you don't leave the plastic lids on during the sterilization process, as these might melt.
- Keep the jars ready before you start preparing the Jam
- Skim off any foam with a spoon.
- Keep the Jam refrigerated.
- This is a great holiday gift idea.
Sending this recipe to Manic Monday Party at Bobbi Kozy Kitchen