A fresh summer treat that packs a healthy antioxidant punch
Blueberries are both delicious and very good for you, and the lemon in this recipe provides a tartness that is pleasing. Your whole family will love this flavorful spread on toast, muffins, ice cream, bagels, pancakes—you name it!
|5 c. frozen wild blueberries||1 Tbsp. lemon zest|
|1 package dry pectin||⅓ c. lemon juice|
|5 c. sugar|
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.