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    Homemade Blueberry Jam


    Source of Recipe


    Los Angeles Times
    Homemade Blueberry Jam

    2-1/2 cups fresh or dry-pack frozen blueberries
    3 cups sugar
    1/3 cup orange juice
    1 tablespoon lemon juice
    1/2 bottle fruit pectin

    Wash blueberries. Measure 2-1/2 cups 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 1 minute, stirring constantly.

    Remove from heat. Stir in pectin. Seal in hot sterilized jars. Refrigerate. Stores up to 2 months.

    Makes 3 cups

    Source: Los Angeles Times

 

 

 

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