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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon! Ingredients:
2 pints frozen blueberries |
2 tablespoons lemon juice |
1 (3 ounce) envelope 100% fruit pectin (ball brand recommended) |
5 1/4 cups sugar |
Directions:
1. Thaw and drain blueberries.
2. Crush blueberries one layer at a time.
3. Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
4. Stir in Fruit Jell pectin.
5. Bring mixture to a boil, stirring constantly.
6. Add sugar, stirring to dissolve.
7. Return mixture to a rolling boil.
8. Boil hard 1 minute, stirring constantly.
9. Remove from heat.
10. Skim foam if necessary.
11. Preserve It-.
12. Ladle hot jam into hot Ball 8-oz jelly jar to 1/4 inch below rim.
13. Wipe jar rim clean.
14. Place lid on jar and tighten band, just until a point of resistance is met.
15. Process 10 minutes in a boiling-water canner.
16. Cool for 12 to 24 hours.
17. Remove bands.
18. Lids should be concave in middle.
19. Yield: About 6 half pints.
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