Wildflower Inn Blueberry Jam
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 81
- Calories from fat: 1%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.1g
- Carbohydrate: 20.8g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 11mg
- Calcium: 2mg
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.
Wildflower Inn Blueberry Jam Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: 5 Ingredients or Less
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Food & Wine
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