Wild Blueberry Lemon Jam

Ingredients

• 5 cups frozen Wild Blueberries
• 1 package dry pectin
• 5 cups sugar
• 1 tablespoon lemon zest
• 1/3 cup lemon juice

Preparation

Crush thawed Wild Blueberries one layer at a time or chop frozen in food processor. Combine thawed, crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon peel and lemon juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly.

Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. Yield: about 8 half-pints.

Nutritional Information per Serving (1 tablespoon)
34 calories; 0 g fat; 1 mg sodium; 9 g carbohydrates; 0 g fiber; 0 g protein