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.
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)
How to Make It
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.
Wildflower Inn, Searsport, Maine
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