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.
- Portion size 250 servings
- Credits : Canadian Living Magazine: July 2008
- 8 cups blueberries
- 2 1/2 cups granulated sugar
- 1 pkg (49 g) light fruit pectin crystals
MethodIn 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)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 1 mg
- Protein 0 g
- Calories 28.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 7 g
- Vitamin C 2.0