Blueberry Jam
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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.
Servings: six 1-cup (250 mL) jars
Ingredients:
| 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 | trace |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| vit C | 2% |
Suggested Recipes
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8 cups (2 L) blueberries
1 pkg (49 g) light fruit pectin crystals
2-1/2 cups (625 mL) granulated sugar
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)
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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