Food & Drink Magazine

Blueberry Jam

By Veronica46
Blueberry Jam
Here is another canning recipe to add to your repitoire.
Its always good to have a few of these things on hand.
It is best to use fresh blueberries.
SHHHH!
Don't tell anyone, but I used frozen blueberries
I got them last season and I am just now making jam.
I know, I know I am a procrastinator!
When I picked these, things were a bit hectic, so I put them in the freezer.
I then did what I normally do, promptly forgot about them
Until now.
So enjoy these yummy blueberries with your toast or biscuit.

Blueberry Jam

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Blueberry Jam

Ingredients:

3 pints blueberries
7 cups sugar
2 tablespoon lemon juice
1 teaspoon lemon zest
1 package fruit pectin

Directions:

In a large pot combine blueberries sugar and lemon juice. Mix well
Cook over high heat stiring constantly until until mixture comes to a complete boil. Allow to boil for one minute. Remove from heat and stir in the fruit pectin
Transfer to hot sterile jars.
Make sure you leave 1/4 to 1/2 inch head space, and seal. Make sure you wipe the top of the jar with a wet towel to insure a secure seal.
Process in a water.
For about 10 minutes.
If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Blueberry Jam

Blueberry Jam

Blueberry Jam

Blueberry Jam

Peace be with you,
Veronica


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