| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 1/2 | c | Blueberries |
| 1 | T | Grated lime peel |
| 1 | Powdered pectin | |
| 1/3 | c | Lime juice |
| 5 | c | Sugar |
INSTRUCTIONS
Crush berries one layer at a time. Combine crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Bring to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 6 half-pints. Posted to EAT-L Digest 05 Sep 96 From: nancy lee <nlee@BGNET.BGSU.EDU> Date: Fri, 6 Sep 1996 07:58:17 -0400
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Nutrition (calculated from recipe ingredients)
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Calories: 4266
Calories From Fat: 18
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 18.4mg
Potassium: 634.8mg
Carbohydrates: 1102.4g
Fiber: 16g
Sugar: 1064.6g
Protein: 5.2g