Great for brunches or a family treat, try making your own fresh blueberry jam or jelly with Mrs. Wages® Fruit Pectin Home Jell® Fruit Pectin or you can use prepared blueberry jam to save time.
Servings: 12 muffins
Prep: 25 minutes
Bake: 20 minutes
1/4 cup butter, cubed
2 cups all-purpose flour
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
3/4 cup plain yogurt
1/2 cup milk
1 egg, lightly beaten
1 tsp vanilla extract
1 cup blueberry jam or jelly
Confectioners’ sugar, optional
- Preheat oven to 425°F.
- In a small saucepan, melt butter over low heat; set aside to cool.
- In a large bowl, combine the flour, sugar, baking powder and salt. In another large bowl, combine the yogurt, milk, egg and vanilla; stir into dry ingredients just until moistened.
- Spoon half of batter into 12 greased or paper-lined muffin cups. Place 1 tsp jam or jelly in the center of each; top with remaining batter.
- Bake for 20-25 minutes or until golden brown. Cool for 5 minutes; remove from pan to wire rack. Dust with confectioners’ sugar if desired. Serve warm with remaining jam or jelly.
One of my blog readers, Carmella, noticed something odd about some jams and jellies she canned earlier:
My jelly/jam fades in color after about 6 months – what am I doing wrong ? I have been given gifts from other people and there jam/jelly looks beautiful.
Believe it or not, this isn’t an unusual problem. Continue reading
Canning expert Shirley Camp shares one of her favorite early season jam recipes that uses raspberries, strawberries and blackberries. Continue reading
Makes: (8) 8 oz. jars
2 to 3 pints red raspberries
2 to 4 ripe peaches
1 tablespoon bottled lemon juice
¼ teaspoon Mrs. Wages® Fresh Fruit Preserver
1 box Mrs. Wages® Home Jell Fruit Pectin
6 cups granulated white sugar
We featured this recipe in a recent edition of the “Preserving the Harvest” newsletter from Mrs. Wages. Enjoy!
1 ½ pounds fresh rhubarb, finely chopped
½ cup water
2 pints of red, ripe strawberries
1 package Mrs. Wages® Fruit Pectin Home Jell
6 cups granulated sugar
1. Prepare 6 8-ounce jelly jars by sterilizing in boiling water or running them through the rinse cycle in the dishwasher; keep hot. Fill a boiling water bath canner half full of hot water and bring to a simmer; cover and keep hot.
2. Place water and rhubarb in a saucepan and bring to a boil. Reduce heat and cover. Cook over low heat until rhubarb is tender. Remove from heat.
3. Wash and stem strawberries. Crush well with a potato masher or food processor. Measure out 2 ¼ cups of prepared strawberries and place in a non-reactive pan. Measure 1 ¾ cups prepared rhubarb and add to the strawberries and mix well.
4. Stir the pectin into the strawberry mixture and bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and return mixture to a full rolling boil and boil 1 minute. Remove from heat and skim off any foam that has formed on the top of the jam.
5. Ladle the hot jam into the hot jars leaving ¼-inch of head space. Clean the rims of the jars and add lids prepared according to the manufacturer’s directions. Place screw bands on finger tight. Place the jars of jelly in the rack in the boiling water bath canner, making sure that the water is at least 1-inch over the tops of the jars. Cover the canner and bring to a boil, process for 10 minutes. Remove the canner from the burner and remove the lid; keep the jars in the canner for an additional 5 minutes then remove them to a cooling rack or towel. Allow the jars to cool completely and check for seals. Label and store. (If a jar fails to seal, refrigerate and use within one month.)