| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Canadian | Fruit, Jams & jell | 1 | Servings |
INGREDIENTS
| 1/2 | c | Powdered fruit pectin |
| 4 | tb | Sugar |
| 2 | c | Blueberries |
| 1 1/2 | c | Sugar |
| 4 | tb | Corn syrup |
| 4 | tb | Lemon juice |
INSTRUCTIONS
Place the pectin and the 4 tablespoons of sugar in the bowl of an electric mixer. Stir together with a spoon until well mixed. Add the blueberries and crush, in the sugar, then beat at low speed for 7 minutes. Add the 1 1/2 cups sugar, the corn syrup and the lemon juice. Beat at low speed for 3 more minutes. Pour into freezer containers and cover with lids. Let stand on the kitchen counter for 12 hours, or until set into a soft jelly, then freeze. Makes 4 half-pints. NOTES : Use small natural New Brunswick blueberries, since they have more flavor than the large cultivated kind. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 25, 1997
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