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Ingredientes
- 2 1/2 pt Ripe blueberries
- 1 Tbsp. Lemon juice
- 1/2 tsp Grnd nutmeg or possibly cinnamon
- 5 1/2 c. Sugar
- 3/4 c. Water
- 1 3/4 ounce Powdered pectin
Direcciones
- Yield: About 5 half-pints
- Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add in lemon juice, spice, and water. Stir pectin and bring to a full, rolling boil over high heat, stirring frequently. Add in the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace. For more information on how to sterilize jars see "Jars and Lids".
- Adjust lids and process as recommended in Table 1.
- Table 1. Recommended process time for Blueberry-Spice Jam in a boiling-water canner.
- Style of Pack: Warm. Jar Size: Half-pints or possibly Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 minutes.
- 1,001 - 6,000 ft: 10 minutes.
- Above 6,000 ft: 15 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 5 servings | |
| Calories 935 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 117mg | 3% |
| Total Carbs 240.91g | 64% |
| Dietary Fiber 3.6g | 12% |
| Sugars 233.94g | 156% |
| Protein 1.06g | 2% |
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