Bluebery Lemon Jam- Mixes~MYO~Copycat~Etc

4 1/2 cup blueberries; fresh or frozen 7 cup sugar 1 x grated zest of 2 large lemon 3 each 3-oz pouches liquid pectin Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen

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  1. #1
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    Default Bluebery Lemon Jam


    4 1/2 cup blueberries; fresh or frozen
    7 cup sugar
    1 x grated zest of 2 large lemon
    3 each 3-oz pouches liquid pectin

    Pick over the fresh blueberries to remove any stalks and rinse under cold
    water. Drain well and place in a large heavy-bottomed saucepan. (Do not
    rinse or thaw the frozen berries.) Crush the berries slightly with a
    potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to
    a boil over medium-high heat, stirring often. When the mixture reaches a
    full boil, cook for 1 minute. Stir in the pectin. Return to a full
    boil, then cook for another minute. Ladle into hot, sterilized jars

    leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top
    of the jars. Process in a boiling water bath for about 5 minutes.
    Remove from the water and cool completely at room temperature.

    Makes about 6 cups.

  2. #2
    Deal GURU
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    Default Re: Bluebery Lemon Jam


    Thanks for sharing this one, I really like the sound of this combination, blueberry & lemon. Sounds like a sweet-tart combo that would be very tasty on toasted english muffin bread.
    I'm a Freak!

 

 

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