Blueberry-lemon jam
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Dottie Cross TMPJ72B | ||
| 4½ | cup | Blueberries; fresh or frozen |
| 7 | cups | Sugar |
| 2 | tablespoons | Lemon juice |
| Grated zest of 2 large lemon | ||
| 3 | 3-oz pouches liquid pectin | |
Directions
Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan.
(Do not rinse or thaw the frozen berries.) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin.
Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars leaving ¼ inch of headroom. Wipe the rims clean and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature. Makes about 6 cups. Source: "An Edible Christmas (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C