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Add a photoServings: 1
Ingredients
- 4 1/2 c. blueberries fresh or possibly frzn
- 7 c. sugar
- 2 Tbsp. lemon juice Zest of 2 lemons
- 9 ounce liquid pectin
Directions
- Pick over the fresh blueberries to remove any stalks and rinse under cool water. Drain well and place in a large heavy-bottomed saucepan. (Don't rinse or possibly thaw frzn berries.)
- Crush the berries slightly with a potato masher or possibly pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mix reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute.
- Ladle into warm, sterilized jars leaving 1/4-inch of headroom. Wipe the rims clear and put the lids on top of the jars. Process in a boiling water bath for about 5 min. Remove from the water and cold completely at room temperature.
- This recipe yields about 6 half-pints.
- Yield: 6 half-pints
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