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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 64 |
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This perfectly spreadable jam boasts a beautiful dark color with a sweet, seasonal flavor. Karen Haen, Sturgeon Bay, Wisconsin Ingredients:
8 cups fresh blueberries |
2 tablespoons lemon juice |
1 package (1-3/4 ounces) powdered fruit pectin |
7 cups sugar |
Directions:
1. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
2. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour.
3. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 8 cups.
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