Pressure Cooker Blueberry Jam

By jlwoodruff

Ingredients

• 4 cups blueberries
• 4 cups sugar
• 1 cup orange juice
• 1 tsp. grated orange peel
• 1/2 tsp. grated nutmeg
• 1 (6oz.) bottle pectin or 1 (1 3/4oz.) package dry pectin
• melted paraffin

Details

Servings 8

Preparation

Step 1

In a pressure cooker, combine blueberries, sugar, orange juice, orange peel, and nutmeg. Stir well. Secure lid. Over high heat, develop steam to medium pressure. Reduce heat to maintain pressure and cook 2 minutes. Release pressure and remove lid.

Stir blueberry mixture well. Process in a food mill, over a bowl, separatingskins from pulp. Return pulp to pressure cooker. Over high heat, stir pectin into pulp and bring to a rolling boil. Cook, stirring with a long-handled wooden spoon for 1 minute.

Ladle jam into 8 (1/2 pint) jars, filling to 1 inch below rim and being careful not to splash on rim or upper inch of jar. Use damp cloth to wipe rim and inside of jar.

Pour melted paraffin over jam. Insert both ends of a 5 inch length of ribbon in center of each paraffin cover. Set aside undisturbed for 24 hours. Store airtight in refrigerator up to 3 to 4 weeks.