| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jams | 1 | Servings | ||
INGREDIENTS
| -Dottie Cross TMPJ72B | ||
| 4 1/2 | c | Blueberries; fresh or frozen |
| 7 | c | Sugar |
| 2 | tb | Lemon juice |
| Grated zest of 2 large lemon | ||
| 3 | 3-oz pouches liquid pectin |
INSTRUCTIONS
Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen berries.) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature. Makes about 6 cups. Source: "An Edible Christmas (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C Submitted By [email protected] (Z PEGASUS) On FRI, 23 JUN 1995 143558 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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