Spicy Blueberry Jam
3 cups fresh or frozen
blueberries
1 tbsp. lemon juice
3 ½ cup sugar
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. allspice
1 pouch liquid Pectin
Melted paraffin
blueberries
1 tbsp. lemon juice
3 ½ cup sugar
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. allspice
1 pouch liquid Pectin
Melted paraffin
Remove any stems from berries.
Crush fruit 1 layer at a time. Measure 2 1/4 cups.
Pack solidly if necessary, add water to make up amount.
Pour into very large saucepan or Dutch oven.
Add lemon juice, sugar and spices, mixing well.
Bring to a full rolling boil and boil, stirring 1 minute.
Remove from heat and immediately stir in pectin.
Ladle into hot jelly glasses or jars.
Pour 1/8 inch hot paraffin over top
{paraffin should cling to sides of jars
and contain no air bubbles).
Cover with lids and store in cool dry place.
Crush fruit 1 layer at a time. Measure 2 1/4 cups.
Pack solidly if necessary, add water to make up amount.
Pour into very large saucepan or Dutch oven.
Add lemon juice, sugar and spices, mixing well.
Bring to a full rolling boil and boil, stirring 1 minute.
Remove from heat and immediately stir in pectin.
Ladle into hot jelly glasses or jars.
Pour 1/8 inch hot paraffin over top
{paraffin should cling to sides of jars
and contain no air bubbles).
Cover with lids and store in cool dry place.
| Directions |
| Ingredients |
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