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.