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

Related recipes