Wild Blueberry Lemon Jam
By KimberlyB
Rate this recipe
0/5
(0 Votes)
Ingredients
- 5 cups frozen Wild Blueberries
- 1 package dry pectin
- 5 cups sugar
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
Details
Adapted from wildblueberries.com
Preparation
Step 1
Crush thawed Wild Blueberries one layer at a time or chop frozen in food processor. Combine thawed, crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon peel and lemon juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. Yield: about 8 half-pints.
Nutritional Information per Serving (1 tablespoon)
34 calories, 0g fat, 1mg sodium, 9g carbohydrates, 0g fiber, 0g protein
You'll also love
- Aunt Fanny's Pasta Soup with... 0/5 (0 Votes)
- Hot Apple Cider with Caramel Vodka 0/5 (0 Votes)
- Sundried Tomato Hemp Pesto 0/5 (0 Votes)
- Crock Pot Applesauce Granola 0/5 (0 Votes)
- Sour Orange Pie 0/5 (0 Votes)
- W30/D: Crock Pot Lemongrass and... 0/5 (0 Votes)
- Opera-in-the-Park Raspberry Bars 0/5 (0 Votes)
- Blueberry Wine Sauce 0/5 (0 Votes)
Review this recipe