BLUEBERRY JAM
Printed from COOKS.COM
4 c. prepared fruit (about 1 1/2 qts. ripe berries)
2 tbsp. lemon juice
1 box powdered fruit pectin
5 c. (2 1/4 lbs.) sugar
First, prepare the fruit. Crush completely about 1 1/2 quarts fully ripe blueberries. Measure 4 cups into a very large saucepan. Add lemon juice.
Then make the jam. Add powdered pectin to fruit in saucepan and mix well. Bring to a hard boil over high heat, stirring constantly. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat and skim off foam with metal spoon. Then alternately stir and skim for 5 minutes to cool slightly and to prevent floating fruit. Ladle quickly into glasses. Cover with paraffin.
2 comments:
That looks like some delicious jam ! Do you go out and harvest the wild blueberrys yourself ? Where do they grow in your area ?
I live in the pacific northwest and I don't think they grow here .
There are lots of places here on the Island, Campobello Island, where you can pick wild blueberries they grow best on a sandy barren. The ones that I used for this jam I bought from a commercial grower. They are the native wild berry as opposed to those large high bush berries. The wild plants have been propagated and grow on large acreages. Lots of growers in New Brunswick, Maine and Nova Scotia. I buy a 10 pound box for $20 and freeze them great for jam, muffins and pancakes.
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