Blueberry-Spice Jam
- 2 1/2 pt Ripe blueberries
- 1 tb Lemon juice
- 1/2 ts Ground nutmeg or cinnamon
- 5 1/2 c Sugar
- 3/4 c Water
- 1 3/4 oz Powdered pectin
Yield: About 5 half-pints
Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a
saucepan. Add lemon juice, spice, and water. Stir pectin and bring to a
full, rolling boil over high heat, stirring frequently. Add the sugar and
return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat, quickly skim off foam, and fill sterile jars, leaving
1/4-inch headspace. For more information on how to sterilize jars see "Jars
and Lids".
Adjust lids and process as recommended in Table 1.
Table 1. Recommended process time for Blueberry-Spice Jam in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a
saucepan. Add lemon juice, spice, and water. Stir pectin and bring to a
full, rolling boil over high heat, stirring frequently. Add the sugar and
return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat, quickly skim off foam, and fill sterile jars, leaving
1/4-inch headspace. For more information on how to sterilize jars see "Jars
and Lids".
Adjust lids and process as recommended in Table 1.
Table 1. Recommended process time for Blueberry-Spice Jam in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
