Blueberry-Lemon Jam
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Blueberry-Lemon Jam
  Blueberries    Jams and Jellies  
Last updated 6/12/2012 1:09:31 AM. Recipe ID 36489. Report a problem with this recipe.
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      Title: Blueberry-lemon jam
 Categories: Jams
      Yield: 1 Servings
 
           -Dottie Cross TMPJ72B
  4 1/2 c  Blueberries; fresh or frozen
      7 c  Sugar
      2 tb Lemon juice
           Grated zest of 2 large lemon
      3    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. Source: "An Edible Christmas (A
  Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted
  




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Recipe ID 36489 (Apr 03, 2005)

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