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.

Kate Nelson
Recipe by Cooking Light July 2004

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Yield:
7 cups (serving size: 2 tablespoons)
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Ingredients

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Directions

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  • 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.

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  • 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.

Source

Wildflower Inn, Searsport, Maine

Nutrition Facts

81 calories; calories from fat 1%; fat 0.1g; poly fat 0.1g; protein 0.1g; carbohydrates 20.8g; fiber 0.5g; sodium 11mg; calcium 2mg.
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