BLUEBERRY/CHERRY JAM
This recipe is changed from Certo Pectin Crystals. Directions assume you know about canning. Times are estimates.
Provided by tasb395
Categories Lunch/Snacks
Time 1h
Yield 6 1/2 pints
Number Of Ingredients 5
Steps:
- Measure fruit whole, I used my processor and pulsed until finely chopped, measure 4 cups of finely chopped fruit.
- In large saucepan stir together prepared fruit, lemon juice and Certo Pectin Crystals.
- Bring to a boil over high heat.
- Add all sugar.
- Return to a hard boil for 1 minute.
- Remove from heat. Stir and skim for 5 minutes, to prevent floating fruit. Pout into hot sterilized jars to 1/4 inch from rim, Cover with lids and screw rings on tightly.
- Process in a boiling water bath for 10 minutes (adjust processing time for about sea level).
- Note: I ended up with about 6 3/4 half pint jars of jam. I always so up an extra jar and a couple extra lids when preparing them.
- Cooked jams may be stored on shelf unopened for up to 1 year.
- It's important to use sterilized jars, lids and utensils when preparing cooked jams.
- Jars can be sterilized in the oven at 225F for 10 minutes and should be kept warm until filling time.
- Lids should be placed in boiled water and kept warm until ready to use.
Nutrition Facts : Calories 735, Fat 0.4, SaturatedFat 0.1, Sodium 2.7, Carbohydrate 189.6, Fiber 3.5, Sugar 182.9, Protein 1.3
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