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Blueberry Jam

By The Canadian Living Test Kitchen

Tested till perfect

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Blueberry Jam

This recipe makes 6 1 cup servings

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Nutritional Info

Per 1 tbsp (15 mL) : about -
cal 28
pro 0 g
total fat 0 g
sat. fat 0 g
carb 7 g
fibre 0
chol 0 mg
sodium 1 mg
% RDI: -
vit C 2

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.

Ingredients

  • 8 cups blueberries
  • 2-1/2 cups granulated sugar
  • 1 pkg (49 g) light fruit pectin crystals

Preparation

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

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