Directions:
- In a large pan, combine berries with sugar.
- Crush berries with a potato masher.
- Add lemon juice and lemon rind.
- Bring to a boil, skimming off any foam that forms.
- Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
- While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
- Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
- Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
- If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1970.97 Kcal (8252 kJ) | ||
| Calories from fat | 30.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 5% | |
|---|---|---|---|
| Cholesterol | 21.79mg | 7% | |
| Sodium | 34.19mg | 1% | |
| Potassium | 1629.44mg | 35% | |
| Total Carbs | 495.22g | 165% | |
| Sugars | 426.05g | 1704% | |
| Dietary Fiber | 45.46g | 182% | |
| Protein | 13g | 26% | |
| Vitamin C | 364.5mg | 608% | |
| Iron | 6.3mg | 35% | |
| Calcium | 234.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 126.19 Kcal (528 kJ) | ||
| Calories from fat | 1.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 5% | |
|---|---|---|---|
| Cholesterol | 1.4mg | 7% | |
| Sodium | 2.19mg | 1% | |
| Potassium | 104.33mg | 35% | |
| Total Carbs | 31.71g | 165% | |
| Sugars | 27.28g | 1704% | |
| Dietary Fiber | 2.91g | 182% | |
| Protein | 0.83g | 26% | |
| Vitamin C | 23.3mg | 608% | |
| Iron | 0.4mg | 35% | |
| Calcium | 15mg | 23% | |
* 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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