 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
Juicy blueberries swimming in a sweet jelly taste terrific spooned over vanilla ice cream. But we also enjoy it on top of waffles and pancakes.—Shannon Arthur, Portsmouth, Ohio Ingredients:
5 cups fresh blueberries |
2-1/4 cups sugar |
2 teaspoons cider vinegar |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
Directions:
1. In a large saucepan, combine all ingredients. Bring to a boil; cook for 15-18 minutes or until thickened, stirring frequently.
2. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 3 half-pints.
|
|