Blueberry-Lemon Jam

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Title: Blueberry-Lemon Jam
Yield: 1 Servings
Categories: Jams


-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

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