Blueberry-Lemon Jam

Title:
Blueberry-Lemon Jam

Yield:
1 Servings

Categories:
Jams




Ingredients:





          -Dottie Cross TMPJ72B


 4 1/2 c  Blueberries; fresh or frozen


     7 c  Sugar


     2 tb Lemon juice


          Grated zest of 2 large lemon


     3    3-oz pouches liquid pectin






 Pick over the fresh blueberries to remove any stalks and rinse under cold


 water. Drain well and place in a large heavy-bottomed saucepan. (Do not


 rinse or thaw the frozen berries.) Crush the berries slightly with a potato


 masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil


 over medium-high heat, stirring often. When the mixture reaches a full


 boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then


 cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch


 of headroom. Wipe the rims clean and put the lids on top of the jars.


 Process in a boiling water bath for about 5 minutes. Remove from the water


 and cool completely at room temperature. Makes about 6 cups. Source: "An


 Edible Christmas (A Treasury of Recipes for the Holiday) by Irena Chalmers.


 Reformatted by: CYGNUS, HCPM52C Submitted By Z@FYBITS.COM (Z PEGASUS) On


 FRI, 23 JUN 1995 143558 GMT


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini