Wildflower Inn Blueberry Jam

recipe
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.

Yield:

7 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 81
Caloriesfromfat 1 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.1 g
Carbohydrate 20.8 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 11 mg
Calcium 2 mg

Ingredients

5 cups fresh or frozen, thawed, wild blueberries
5 1/4 cups sugar
2/3 cup fresh orange juice (about 3 oranges)
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 (6-ounce) package liquid fruit pectin (such as certo)

Preparation

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.

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.

Note:

Kate Nelson,

Wildflower Inn, Searsport, Maine,

July 2004
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