| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jams, And, Jellies |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Blueberries; rinsed and drained |
| 4 |
c |
Sugar |
| 1 |
ts |
Freshly grated lemon zest |
| 2 |
tb |
Fresh lemon juice |
INSTRUCTIONS
In a large pan cook the berries over high heat, stirring constantly with a
wooden spoon and crushing them with the back of the spoon, for 5 minutes.
Add the sugar, zest and juice and cook the mixture over a low heat,
stirring, until the sugar is dissolved. Increase the heat to moderate and
boil the jam, skimming frequently, for 15 minutes, or until the jellying
point is reached. Remove the pan from the heat and let the jam stand for 10
minutes. Ladle the jam into warm sterlized jars and seal.
Makes 1 1/2 quarts
Recipe by: RED FLA
Posted to MC-Recipe Digest by Suzy Wert <SuzyWert@aol.com> on May 15, 1998
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