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Homemade Blueberry Jam
in Diana's Recipe Book
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| Servings: Makes 3 cups or 4 (6 ounce) jars |
| Comments: Serve this lovely blueberry jam on waffles, pancakes, biscuits, or toast. A wonderful topping for scones when you are having a brunch or an afternoon tea..........Diana |
Ingredients:  2 1/2 cups fresh or frozen blueberries 3 cups granulated sugar 1/3 cup orange juice 1 tablespoon lemon juice 1/2 bottle (3 ounces) fruit pectin |
| Instructions: Wash blueberries. Measure 2-1/2 cups blueberries into an enamel or stainless steel pan. Crush blueberries in pan. Add sugar and fruit juices. Mix well. Bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat. Stir in fruit pectin. Seal in hot sterilized jars. Refrigerate. Will keep stored in refrigerator for up to 2 months. Makes: 3 cups or 4 (6 ounce) jars. |
| Date: March 4, 2003 |