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
Just the other day, I received a question from Alisha about pepper jelly:
I’m looking for a pepper jelly recipe, that utilizes a large variety of hot peppers (jalapeno, habanero, serrano, etc), with the minced pepper fruit suspended in the jelly. Have you come across any? We had a dear friend that used to make it… but she passed, and never shared her recipe. I remember she said it contained 6 different peppers… they were a variety of colors. And it was remarkable.
This raises a few interesting questions:
To make jellies and jams that are of good quality, use the right amounts of four basic ingredients: sugar, pectin, acid, and fruit.
You may choose to make either fresh or frozen fruit or juice. If you are using frozen fruit, it should be frozen without sugar. Sometimes commercially frozen or canned juices are lower in natural pectin content and the resulting jellied products may be a little softer in texture. If you pick your own fruit or make your own fruit juice, you will have a better product if ¼ of the fruit is slightly under-ripe and ¾ of the fruit is fully ripe. Continue reading