Lemon-Blueberry JamLemon-Blueberry Jam
Lemon-Blueberry Jam
Lemon-Blueberry Jam
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Lemon-Blueberry Jam
0
Servings6
Cook Time45 Minutes
Calories80
Ingredients
5 cups fresh blueberries
1 Tbs lemon juice
3 Tbs fruit pectin
4 1/2 cups sugar
Directions
  1. Wash blueberries in cool, running water; drain. Remove stems. Crush blueberries one layer at a time using a potato masher. Set aside.
  2. In an 8-quart saucepan, combine mashed blueberries and lemon juice. Gradually stir in fruit pectin. Bring mixture to a rolling boil over medium-high heat, stirring constantly. Add sugar, stirring to dissolve. Let it return to a rolling boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam. Transfer to a jar. Let cool to room temperature. To store, seal jar and refrigerate for up to 6 months.

 

Nutritional Information

Per Serving 48 (2 Tbs): 

Calories: 80, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 21 g, Fiber: 0 g, Protein: 0 g.

0 minutes
Prep Time
45 minutes
Cook Time
6
Servings
80
Calories

Shop Ingredients

Makes 6 servings
5 cups fresh blueberries
Not Available
1 Tbs lemon juice
Not Available
3 Tbs fruit pectin
Not Available
4 1/2 cups sugar
Not Available

Nutritional Information

Per Serving 48 (2 Tbs): 

Calories: 80, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 21 g, Fiber: 0 g, Protein: 0 g.

Directions

  1. Wash blueberries in cool, running water; drain. Remove stems. Crush blueberries one layer at a time using a potato masher. Set aside.
  2. In an 8-quart saucepan, combine mashed blueberries and lemon juice. Gradually stir in fruit pectin. Bring mixture to a rolling boil over medium-high heat, stirring constantly. Add sugar, stirring to dissolve. Let it return to a rolling boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam. Transfer to a jar. Let cool to room temperature. To store, seal jar and refrigerate for up to 6 months.