Yield
7 cups (serving size: 2 tablespoons)

This all-purpose jam is great on toasted English muffins or biscuits; it's also delicious heated and served as a pancake or waffle topping. The recipe works equally well with fresh or frozen berries. Because it's stored in the refrigerator, there's no need for canning.

How to Make It

Step 1

Place the blueberries in a large saucepan, and crush with a potato masher. Add sugar, juices, and salt; stir well to combine. Let blueberry mixture stand for 30 minutes.

Step 2

Bring mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and add pectin, stirring until well blended. Pour jam into jars or airtight containers. Cool completely; cover and refrigerate for up to 4 weeks.

Wildflower Inn, Searsport, Maine

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