JAMS, JELLIES & CURDS:
 Blueberry Jam
 

Blueberry Jam

 

Delicious topping for pancakes or toast...
 

5 cups 

 

fresh blueberries

 

5 ¼ cups 

 

granulated sugar

 

2/3 cup 

 

fresh orange juice

 

1½ Tbs 

 

fresh lemon juice

 

¼ tsp 

 

salt

 

1 6oz. 

 

package of liquid fruit pectin

 

 

1

Crush blueberries in a large saucepan with a potato masher. Add sugar, orange juice, lemon juice and salt. Stir well. Let mixture stand for 30 minutes.

2

Bring mixture to a boil over medium heat; boil for 1 minute, stirring constantly. Remove from heat and add pectin, stirring until blended.

3

Pour jam into jars or airtight containers. Cool completely; cover and refrigerate for up to 4 weeks.

 

Yield: 7 cups

 






 

 

 

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