5 STAR TIPEnjoy this jam that boasts a beautiful dark color with a sweetly seasonal flavor. It’s amazing spread on fresh bread or biscuits.
—KAREN HAEN STURGEON BAY, WI
PREP: 20 MIN. • COOK: 20 MIN. + STANDING • MAKES: 8 CUPS
8 cups fresh blueberries
2 tablespoons lemon juice
1 package (1 3/4 ounces) powdered fruit pectin
7 cups sugar
1. Mash blueberries; transfer to a Dutch oven. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
2. Stir in the sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off the foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour.
3. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.
5 STAR TIP
One day I was in a hurry to make homemade berry jam. Instead of mashing the fruit by hand, I put the berries in the blender and gave it a couple of whirls. I had evenly crushed berries in no time.
GALE S. Pembroke, On