[ Home ] [ Recipes ] [ Shirley's collected recipes ]

Blueberry Spice Jam -- Penn State Extension Service

Yields about 5 half-pints. (Planter got 7 half-pints using the same measurements, so be prepared with additional sterilized jars and lids.)  Try this on Lemon-Yogurt Muffins.

2 1/2    pt ripe blueberries
1 T     lemon juice
1/2     t ground nutmeg or cinnamon (I used 1/4 t each for a less cinnamony taste)
5 1/2   cp sugar
3/4     cp water
1        box (1 3/4 oz) powdered pectin

1. Wash and thoroughly crush blueberries, one layer at a time, in a large saucepan.
2. Add lemon juice, spice, and water.
3. Stir in pectin and bring to a full rolling boil over high heat., stirring frequently.
4. Add sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
5. Remove from heat, quickly skim off foam and fill into sterile half-pint jars, leaving 1/4"
headspace.
6. Adjust lids and process jars and process according to USDA altitude chart (5 minutes for
0-1000 ft)