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4 1/2 cups blueberries
1 package fruit pectin - (1 3/4 oz)
5 cups sugar
1 tablespoon grated lime peel
1/3 cup lime juice
Wash jars and bands in hot, soapy water. Cover lids with hot water according to package directions. Place jars on rack in deep pot full of boiling water. Turn off heat and let jars stand in hot water for 10 minutes or until ready to fill.
To prepare fruit: Wash and dry blueberries. Remove stems. Crush blueberries 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. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Place jars on rack on deep pot full of water. Cover and bring to a boil. Process 15 minutes.
Remove jars and let stand, not touching, on a dish towel. Let cool several hours or overnight. Check seals.
This recipe yields about 6 half-pint jars.
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