Spiced blueberry amaretto jelly is another lovely way of adding kick, heat, and other flavorful dimensions to preserved blueberries. This is a testament to how blueberries develop their flavors during the preservation process and how well they complement other earthy flavors such as that of spices and liquor, in this case, amaretto.
Of course, berries have long been associated with liquors like how wine is to grapes. There is something beautiful and divine about preserving the fresh berries and transforming their summer flavors, adding heat, warmth, and spice to adapt to the cold, frigid winters. Nevertheless, spiced blueberry amaretto jelly is a kitchen staple worthy of being consumed all year round.
Spiced Blueberry Amaretto Jelly Trivia
- July 11 is National Blueberry Muffin Day, spike some spiced blueberry amaretto jelly in your muffins for added flavor.
- Blueberries are native to North America and have existed in the continent for over 13,000 years.
- People would be surprised to know that Amaretto is made from apricot kernels since many assume they’re made from almonds.
- Amaretto has a long, romantic history and is considered to be Italy’s best-selling liqueur.
Spiced Blueberry Amaretto Jelly Buying Guide
Spiced blueberry amaretto jelly can be purchased in grocery stores, department stores, or even online. However, check the label to identify the ingredients used in the production. Commercially produced strawberry pepper jam contains preservatives, chemicals, and additives that can harm a person’s health.
If you want to purchase homemade, natural, or artisan-made products, then check your local farmer’s markets or check the nearest artisan food stalls available in your area.
Spiced Blueberry Amaretto Jelly Production & Farming in Texas
Spiced blueberry amaretto jelly has different ingredients which can be sourced anywhere in Texas. A bounty of blueberries is grown in East Texas where perfect soil and weather conditions allow the berries to thrive and develop the best balance of sweet and tart flavors that are well suited for jams, jellies, and preserves.
Rabbit-eye blueberries can be grown in pots as long as they receive full sunlight. They thrive best in acidic soils composed of 2/3 high-quality soil and 1/3 sphagnum peat moss. Be sure to drain the pots so that excessive moisture will not coat the roots or the plants. Water the blueberries regularly especially during the hot and arid seasons as the drought will kill them easily. Mulch the mixture for the water to reach the roots. Avoid drying the peat moss as it will be more difficult for them to absorb moisture.
The spices and amaretto liqueur can be easily sourced in grocery stores making these spiced blueberry amaretto jellies a convenient and quick recipe to make for your family and friends.
Preservatives and Chemicals
Jams, jellies, and preserves are made with four basic ingredients: fruit, pectin, acid, and sugar.
Fruit is the base for any jams, jellies, or preserves. It is essential to use firm and ripe fruit for jams as over-ripe fruits will result in a liquidy set. Meanwhile, an under-ripe fruit will have fewer juices and under-developed flavors. Taste the fruits first before using them on your jam.
Pectin is essential to achieve the gel-like consistency of the jam. In simpler terms, pectin is necessary to set the jam. It is important to know the difference between pectin and gelatin. Pectin is a natural starchy substance usually found in fruits while gelatin is derived from animals. Certain types of fruits have different pectin levels. Strawberries, blueberries, and peaches are low in pectin meanwhile blackberries, currants, cranberries, and eastern concord grapes have a high pectin content.
Sugar is another essential ingredient in jams, jellies, and preserves. While people think sugar is just a sweetener, it is much more than that. Sugar is essential in retaining the shape and texture of the fruit. In the case of low-sugar jams, they have a shorter shelf-life because of their consistency. Low-sugar jams should also be paired with low-sugar pectin to successfully achieve the texture. Otherwise, the unsuccessful chemical reaction would result in a less desirable texture.
Citric acid, malic acid, and tartaric acid are commonly used in jams and jellies. Acids are essential to bind and form the pectin. Most people can easily purchase powdered forms of acid, but the acid of lemon juice or other citrus fruits would suffice.
Safely canning jams, jellies, and preserves are essential to maintain their flavors and lengthen their shelf-life. The Boiling Water Method for Strawberry Pepper Jelly is one of the most reliable. To do this, prepare the canning jars filled with food and completely submerge them in boiling water at 212°F.
Certain measures should be done before doing the boiling water method. Check the cans to ensure they are safe for food packaging and consumption. Look for cracks, chipped edges, and even tiny scratches. Discard the jars if you can find any of these inconsistencies. This is an essential step since any small cracks or chips can be triggered by heat during the boiling process.
Also, check the rubber lid to ensure that there are no mold growths since any mold could spoil an entire glass. Never use the metal covers if there are patches or specks of rust since it can also contaminate the blackberry pepper jellies, making them unsafe for consumption.
Enjoying Spiced Blueberry Amaretto Jelly
Spiced blueberry amaretto jelly is already good on its own, but it’s better when spread on pancakes, bread, muffins, cupcakes, donuts, and sponge cakes. They can also be added to fresh cream or yogurt as a complimentary flavor. How about using spiced blueberry amaretto jelly as one of the ingredients suited for a spring or summer salad dressing? It would definitely captivate the guests’ palates.
Properly storing either commercially-produced or homemade spiced blueberry amaretto jelly will determine how long you can keep the flavor quality and shelf-life. All unopened artisan-made jams should be stored in a cool, dark place, and should be consumed within a year. although, you can consume it for a maximum of three to six months to enjoy the flavors as time will modify the flavors, colors, and textures of the jam.
Once opened, always refrigerate the spiced blueberry amaretto jelly and consume it within two to three weeks since the jams will deteriorate faster once opened and exposed to varying temperatures.
Always check for signs of spoilage before eating the jam. Those with mold or yeast growth in the lids or the glass wall and having fermented or yeasty odors should be immediately discarded.
SPICED BLUEBERRY-AMARETTO JELLY
2 1/2 pints ripe blueberries, use only the juice.
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1tsp high-grade cinnamon (or Wise Woman of The East Spice Blend)
5 1/2 cups sugar
3/4 cup water
1 box (1 3/4 ounces) powdered pectin
1 tsp almond extract
Thoroughly wash and crush blueberries, one layer at a time, in a saucepan. Strain the juices and save them for later use. Add lemon juice, spice, and water. Stir in pectin and bring to a full, rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in almond extract, quickly skim off foam and fill hot, sterile jars, leaving – 1/2 inch headspace. Wipe jar rims. Adjust lids and process for 10 minutes in a boiling water bath.