Blueberry Lemon Jam

Blueberry Lemon Jam

Blueberry Lemon Jam

3 pound blueberries {I thawed mine overnight in the fridge}
2 pounds granulated sugar
1 cup lemon juice
1 cinnamon stick
blueberry jam
Check below.

  • First step, Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I used both Weck and Ball canning jars} and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Step 2, Combine the blueberries, sugar, cinnamon stick and lemon juice in a 5-quart nonreactive pan. Cover and bring to a boil then reduce the heat a fast simmer and cook uncovered, for 10-15 minutes stirring frequently.
  • After that, Test to see if it has “set” by spooning a bit onto a cold plate. If it has formed a bit of a skin and started to give a bit like goopy jell-o, you’re good to go, if not, cook for a bit longer.
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