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 Cooking Light

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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

  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.
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