This recipe makes 6 1 cup servings
|Per 1 tbsp (15 mL) : about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: six 1-cup (250 mL) jars
This intensely flavoured jam has a soft set. It is excellent stirred into yogurt or spread on pancakes, dolloped on waffles or as an ice-cream topping.
- 8 cups 8cupsblueberryblueberries
- 2-1/2 cups 2-1/2cupsgranulated sugar
- 1 pkg (49 g) 1pkg (49 g)light fruit pectin crystals
In large Dutch oven and using potato masher, mash blueberries to make 5 cups (1.25 L). Add 1 cup (250 mL) water.
Mix pectin with 1/4 cup (50 mL) of the sugar; stir into blueberries. Bring to full rolling boil over high heat, stirring occasionally. Stir in remaining sugar and return to full rolling boil; boil hard, stirring, for 1 minute. Remove from heat; skim off foam.
Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. (See Canning Basics)
Source : Canadian Living Magazine: July 2008