Wild Blueberry Lemon Jam
Ingredients
5 cups (1250 mL) frozen Wild Blueberries
1 package dry pectin
5 cups (1250 mL) sugar
1 tablespoon (15 mL) lemon zest
1/3 cup (83.3 mL) lemon juice
Preparation
Crush thawed Wild Blueberries one layer at a time or chop frozen in food processor.
Combine thawed, crushed blueberries and pectin in a large saucepot.
Bring to a boil, stirring frequently.
Add sugar, stirring until dissolved. Stir in grated lemon peel and lemon juice.
Return to a rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4-inch headspace.
Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 8 half-pints.
Nutritional Information Per Serving (1 tablespoon): 34 calories; 0 g fat; 1 mg sodium; 9 g carbohydrates; 0 g fiber; 0 g protein
Recipe courtesy of the Wild Blueberry Association of North America (WBANA).
Go to Wild Blueberries recipe list.
Go to Cottage Life's recipes list.
