Spiced blueberry jam
3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Blueberries (or two 12-oz |
| Packages frozen blueberries) | ||
| ½ | cup | Plus 2 Tbsp apple-grape |
| Concentrate sweetener (see | ||
| Separate recipe) | ||
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Water |
| ¾ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground mace |
Directions
1. If using fresh blueberries, wash, drain and remove any bits of stem.
2. In a 4-quart saucepan, combine the berries, apple-grape sweetener, orange juice, water, cinnamon, nutmeg, cloves and mace. Bring to a boil and reduce the heat to medium. Cook at a low boil 20 minutes, stirring often, until very thick. (To test for gelling, put about ½ teaspoon jam on a chilled saucer and place in freezer for 1 minute. If, when cooled, jam wrinkles when touched, it is done.) Skim the foam from the top of the jam during the cooking time.
3. Ladle into freezer containers, leaving ½-inch headspace. Cool, cover and place in freezer.
Data per tablespoon: Calories.....⅕ Carbohydrates.....5g Monounsaturated fat....0g Protein.......0g Sodium...........3mg Polyunsaturated fat....0g Fat...........0g Saturated fat.....0g Cholesterol...........0mg