Blueberry-spice Jam
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning, Jam/jelly, Preserving | 5 | Half-pints | ||
INGREDIENTS
| 2 1/2 | pt | Ripe blueberries |
| 1 | T | Lemon juice |
| 1/2 | t | Ground nutmeg or cinnamon |
| 5 1/2 | c | Sugar |
| 3/4 | c | Water |
| 1 3/4 | oz | Powdered pectin |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 999
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 25.2mg
Potassium: 163.4mg
Carbohydrates: 258.3g
Fiber: 5.7g
Sugar: 239.7g
Protein: 1.5g