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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to first try making jams and jellies myself. I can remember, as a girl, going down into her cellar Ingredients:
1 pound fresh or frozen blueberries (about 1 quart) |
3-1/2 cups sugar |
1 tablespoon bottled lemon juice |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1 pouch (3 ounces) liquid fruit pectin |
Directions:
1. Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints.
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