Title: Blueberry-Lemon Jam
Categories: Fruit Preserve
Yield: 1 Servings
| 4 1/2 | c | Blueberries; fresh or frozen |
| 7 | c | Sugar |
| 2 | tb | Lemon juice |
| | | Grated zest of 2 large lemon |
| 3 | | 3-oz pouches liquid pectin |
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 1/4 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