| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Jam/jelly |
3 |
Cups |
INGREDIENTS
| 7 |
c |
Blueberries (or two 12-oz |
|
|
Packages frozen blueberries) |
| 1/2 |
c |
Plus 2 Tbsp apple-grape |
|
|
Concentrate sweetener (see |
|
|
Separate recipe) |
| 2 |
tb |
Orange juice |
| 2 |
tb |
Water |
| 3/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground mace |
INSTRUCTIONS
1. If using fresh blueberries, wash, drain and remove any bits of stem.
2. In a 4-quart saucepan, combine the berries, apple-grape sweetener,
orange juice, water, cinnamon, nutmeg, cloves and mace. Bring to a boil and
reduce the heat to medium. Cook at a low boil 20 minutes, stirring often,
until very thick. (To test for gelling, put about 1/2 teaspoon jam on a
chilled saucer and place in freezer for 1 minute. If, when cooled, jam
wrinkles when touched, it is done.) Skim the foam from the top of the jam
during the cooking time.
3. Ladle into freezer containers, leaving 1/2-inch headspace. Cool, cover
and place in freezer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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