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Blueberry-Tarragon Jam

Source of Recipe


The Seattle Times






List of Ingredients



• 1-1/2 quarts blueberries
  
• 2 Tbsp lemon juice
  
• 4 cups sugar
  
• One 1-3/4-ounce box powdered fruit pectin
  
• 1/2 cup tarragon leaves, finely chopped
  






Instructions



1. Stem and crush the blueberries one layer at a time. Measure 4 cups of the fruit and place in a large saucepan. Stir in the lemon juice.
   
   
2. Measure the sugar and set aside. Stir the pectin into the blueberries. Place over high heat and stir until the mixture comes to a hard boil.
   
   
3. Immediately stir in the sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from the heat and skim off the foam with a spoon. Stir in the tarragon.
   
   
4. Ladle the jam into clean jars and cool. Adjust the lids and refrigerate or freeze for longer storage.
   
   Makes about 8 (6-ounce) jars.