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Stonewall Kitchen 12.5 oz Wild Maine Blueberry Jam
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Stonewall Kitchen

12.5 oz Wild Maine Blueberry Jam

Item #: 101305

$8.49 $8.49
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From Stonewall Kitchen, this 12.5 oz. jar of sweet, intensely flavorful wild Maine Blueberry Jam has just the right amount of sugar and a splash of lemon to brighten up your breakfast.

  • Gluten-Free
  • Blueberries are high in antioxidants
  • 12.5 oz
  • Full of sweet and whole wild Maine blueberries
  • Refrigerate after opening
  • Made in USA

Thumbprint Jam Cookies

Total Time: 45 minutes
Skill Set: Easy
Makes 3 dozen

Ingredients:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg plus 1 egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup walnuts, very finely chopped
  • 1/3 cup of one of Stonewall Kitchen’s Specialty Jams, Marmalades or Fruit Butters

Directions:

  1. Cream butter using a mixer fitted with a paddle attachment on medium speed. Add sugar and beat until smooth. Add the egg and egg yolk one at a time. Add vanilla and mix until incorporated.
  2. Combine flour, salt and ground walnuts in a separate bowl and whisk until uniform. Slowly add flour mixture to the butter. Mix until dough pulls away from the side of the bowl. Knead a few times and chill dough 1 hour.
  3. Preheat oven to 350 degrees F, and lightly grease a cookie sheet or line with parchment paper.
  4. Roll dough into 1-inch balls. Place on prepared cookie sheet 2-inches apart.
  5. Make an indentation in the center of each ball with your thumb or the handle of a wooden spoon. Fill each cookie with a generous 1/4 teaspoon of jam.
  6. Bake until edges are golden brown, about 14-15 minutes. Remove from oven and allow cookies to rest for a minute before transferring to a rack to cool. Top with additional jam if desired.
Product Details

From Stonewall Kitchen, this 12.5 oz. jar of sweet, intensely flavorful wild Maine Blueberry Jam has just the right amount of sugar and a splash of lemon to brighten up your breakfast.

  • Gluten-Free
  • Blueberries are high in antioxidants
  • 12.5 oz
  • Full of sweet and whole wild Maine blueberries
  • Refrigerate after opening
  • Made in USA
Reviews
Recipes

Thumbprint Jam Cookies

Total Time: 45 minutes
Skill Set: Easy
Makes 3 dozen

Ingredients:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg plus 1 egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup walnuts, very finely chopped
  • 1/3 cup of one of Stonewall Kitchen’s Specialty Jams, Marmalades or Fruit Butters

Directions:

  1. Cream butter using a mixer fitted with a paddle attachment on medium speed. Add sugar and beat until smooth. Add the egg and egg yolk one at a time. Add vanilla and mix until incorporated.
  2. Combine flour, salt and ground walnuts in a separate bowl and whisk until uniform. Slowly add flour mixture to the butter. Mix until dough pulls away from the side of the bowl. Knead a few times and chill dough 1 hour.
  3. Preheat oven to 350 degrees F, and lightly grease a cookie sheet or line with parchment paper.
  4. Roll dough into 1-inch balls. Place on prepared cookie sheet 2-inches apart.
  5. Make an indentation in the center of each ball with your thumb or the handle of a wooden spoon. Fill each cookie with a generous 1/4 teaspoon of jam.
  6. Bake until edges are golden brown, about 14-15 minutes. Remove from oven and allow cookies to rest for a minute before transferring to a rack to cool. Top with additional jam if desired.