- This topic has 0 replies, 2 voices, and was last updated January 24, 2012 at 2:14 pm by .
- November 5, 2011 at 4:51 am #300069
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.
- January 24, 2012 at 2:14 pm #431267
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.
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