| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruit, Jellies |
1 |
Servings |
INGREDIENTS
| 2 |
qt |
Fresh or frozen blueberries |
| 4 |
c |
Water |
| 12 |
c |
Sugar |
| 6 |
oz |
Liquid fruit pectin |
INSTRUCTIONS
Place blueberries in a large kettle and crush slightly. Add water; bring to
a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Strain
through a jelly bag, reserving 6 cups juice. Pour juice into a large
kettle; gradually stir in sugar until dissolved. Bring to a boil over high
heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil
for 1 minute, stirring constantly. Remove from the heat. Skim foam. Pour
hot into sterilized hot jars, leaving 1/4-in. headspace. Adjust caps.
Process for 5 minutes in a boiling-water bath. Yield: 6 pints.
Orginal post by Johnson <jmjohnsn@sprynet.com> on 0 Nov 1997 04:54:06
~0700, converted by MC_Buster.
Recipe by: rec.food.recipes
Posted to recipelu-digest Volume 01 Number 319 by RecipeLu
<recipelu@geocities.com> on Nov 28, 1997
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