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Wildflower Inn Blueberry Jam

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.

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)

Nutrition 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

How to Make It

  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.

  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