Blueberry Jam

Author: Canadian Living

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

Ingredients

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

Method

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)

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

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blueberry Jam

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