Friday, August 29, 2008

How to make Blueberry Jam

How to make Blueberry Jam
Adding a small amount of lemon juice to blueberry jam heightens the flavor of the berries, giving the jam an extra pizzazz. Judges have remarks on the great color, flavor and texture.

Frozen blueberry may also be used for this recipe. A 16 ounce bag of frozen blueberries will yield about 2 cups of crushed fruits.

Makes about 9 half pint jars
  • 5 cups crushed fresh, ripe blueberries
  • 2 tablespoons strained fresh lemon juice
  • 7 cups sugar
  • ½ teaspoon unsalted butter
  • 2 (3 ounce) pouches liquid pectin
  • ¼ teaspoon ground cinnamon (optional)
In an 8 quart pan, combine the blueberries, lemon juice, sugar and butter. Over medium low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off anyfoam. Stir in the cinnamon, if desired.

To prevent the jam from separating in the jars, allows the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving ¼ inch headspace. Wipe the jar rims and threads with clean, damp cloth. Cover with the hot lids and apply screw rings. Process half pint jars in a 200F water bath for 10 minutes, pint jars for 15 minutes.
How to make Blueberry Jam

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