Wild Blueberry Lemon Jam
A fresh summer treat that packs a healthy antioxidant punch.
Ingredients5 cups frozen Wild Blueberries
1 package dry pectin
5 cups sugar
1 tablespoon lemon zest
⅓ cup lemon juice
Preparation1. Crush thawed Wild Blueberries one layer at a time or chop frozen in food processor.
2. 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.
3. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving ¼-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, 0g fat, 1mg sodium, 9g carbohydrates, 0g fiber, 0g protein
This recipe was first published on wildblueberries.com and reprinted here with permission from the Wild Blueberry Association.
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