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Wild Blueberry Lemon Jam
This breakfast recipe is a great summer morning treat with a healthy antioxidant punch.
Ingredients
5 cups frozen Wild Blueberries
1 package dry pectin
5 cups sugar
1 tablespoon lemon zest
⅓ cup lemon juice
Preparation
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1. Crush thawed Wild Blueberries one layer at a time or chop frozen in food processor.
2. Combine thawed, crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon peel and lemon juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
3. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Yield: about 8 half-pints
Nutritional Information per Serving (1 tablespoon): 34 calories, 0g fat, 1mg sodium, 9g carbohydrates, 0g fiber, 0g protein
This recipe was first published on wildblueberries.com and reprinted here with permission from the Wild Blueberry Association.
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