Wildflower Inn Blueberry Jam |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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This all-purpose jam is great on toasted English muffins or biscuits; it's also delicious heated and served as a pancake or waffle topping. The recipe works equally well with fresh or frozen berries. Because it's stored in the refrigerator, there's no need for canning. Ingredients:
5 cups fresh or frozen, thawed, wild blueberries |
5 1/4 cups sugar |
2/3 cup fresh orange juice (about 3 oranges) |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1 (6-ounce) package liquid fruit pectin (such as certo) |
Directions:
1. Place the blueberries in a large saucepan, and crush with a potato masher. Add sugar, juices, and salt; stir well to combine. Let blueberry mixture stand for 30 minutes.
2. Bring mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and add pectin, stirring until well blended. Pour jam into jars or airtight containers. Cool completely; cover and refrigerate for up to 4 weeks.
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