Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 3, 2014 12:17:11 GMT
I toyed with canning a few years ago and this was the first recipe I used for it. I lifted it off a cooking show at the time. I found the vinegar in the recipe to not be too strong, but my palate is all skewed so maybe it won't bother others. You can skip the vinegar if you want as I think it's main function is to add acidity for long-term storage if you're going to be canning it.
Blueberry Jam
Ingredients:
24 oz Blueberries 1 Pack Pectin 1/4 Tea Cinnamon 1/4 Tea Star Anise 1/4 Tea Nutmeg 2 Tbl Lemon Juice 1/4 Cup Cider Vinegar 3 Cups Sugar 1/2 Cup Water
Directions:
In a non-reactive pot (stainless steel, glass or anodized aluminum), combine all ingredients except for the Sugar and Water. Heat on low until the bottom looks a bit watery, then mash well. Should come to a boil after approximately 5 minutes. Stir in the Sugar. Increase the heat to med-high and stir constantly for 1 minute while adding the Water. Allow to boil for 1 minute.
Notes:
If canning, boil for 5 minutes.
|
|