Making Jams and Jellies
Blueberry-Spice Jam with powdered pectin
- 2-1/2 pints ripe blueberries
- 1 tbsp lemon juice
- 1/2 tsp ground nutmeg or cinnamon
- 5-1/2 cups sugar
- 3/4 cup water
- 1 box (1-3/4 oz) powdered pectin
Yield: About 5 half-pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add
lemon juice, spice, and water. Stir pectin and bring to a full, rolling boil over high heat, stirring
frequently. Add 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 "Sterilization of Empty Jars".
Adjust lids and process as recommended in Table 1.
Table 1. Recommended
process time for Blueberry-Spice Jam in a boiling-water
canner. |
|
Process Time at Altitudes of |
Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
Hot |
Half-pints or pints |
5 min |
10 |
15 |
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 1994.
Reviewed June 2006.
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