blueberry-spice jam

Categories
Jam/jelly
Canning
Preserving
Yield
5 Half-pints
MeasureIngredient
2½ pint Ripe blueberries
1 tablespoon Lemon juice
½ teaspoon Ground nutmeg or cinnamon
5½ cup Sugar
¾ cup Water
1¾ ounce Powdered pectin
  1,001 - 6,000 ft: 10 min.
  Above 6,000 ft: 15 min.

Yield: About 5 half-pints

Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir 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, quickly skim off foam, and fill sterile jars, leaving ¼-inch headspace. For more information on how to sterilize jars see "Jars and Lids".

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Blueberry-Spice Jam in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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