Directions:
- Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
- Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 708.61 Kcal (2967 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1012.58mg | 42% | |
| Potassium | 464.84mg | 10% | |
| Total Carbs | 177.12g | 59% | |
| Sugars | 134.99g | 540% | |
| Dietary Fiber | 12.02g | 48% | |
| Protein | 5.92g | 12% | |
| Vitamin C | 61.7mg | 103% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 68.46 Kcal (287 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 97.83mg | 42% | |
| Potassium | 44.91mg | 10% | |
| Total Carbs | 17.11g | 59% | |
| Sugars | 13.04g | 540% | |
| Dietary Fiber | 1.16g | 48% | |
| Protein | 0.57g | 12% | |
| Vitamin C | 6mg | 103% | |
| Calcium | 6.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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