Wild Blueberry Lemon Jam
- 5 cups frozen Wild Blueberries
- 1 package dry pectin
- 5 cups sugar
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
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.
34 calories, 0g fat, 1mg sodium, 9g carbohydrates, 0g fiber, 0g protein
Wild Blue is Good for You!