Blueberry-Lemon Jam Recipe - Cooking Index
Blueberry-Lemon Jam Recipe - Cooking Index
| 4 1/2 cups | 1066ml | Blueberries - fresh or frozen |
| 7 cups | 1386g / 48oz | Sugar |
| 2 tablespoons | 30ml | Lemon juice |
| Zest of 2 lemons | ||
| 9 oz | 255g | 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 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 clear 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.
This recipe yields about 6 half-pints.
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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