Kitchen Crafts 'n' More

Tuesday, August 15, 2006 Quick Blueberry Jam Recipe (Canning and Preserving Recipes)


4 1/2 cups (1.1 litres) crushed blueberries
4 Tbsp. (60 mL) lemon juice
7 cups (1.75 litres) granulated sugar
2 pouches (each 3 oz./85 mL) liquid pectin

1. Prepare canner, jars and liquid according to basic canning tips. (See Perfect preserves sidebar, left.)

2. In a large, deep, stainless steel saucepan, combine blueberries, lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.

3. Ladle hot jam into hot jars, leaving 1/4 in. (0.5 cm) headspace. Remove air bubbles and adjust headspace again, if necessary, by adding hot jam. Wipe rim. Centre lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Makes about eight 8-oz. (250-mL) jars.

Source: The Calgary Sun (Jul 23, 2006)

Posted by HappySlob :: 9:37 AM :: 0 comments

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