Sunday, June 2, 2013

Blueberry Jam

Blueberry Jam
Yields: 9 half pint jars
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

  • 6 cups Blueberries (yields 4 cups blended)
  • 7 cups White Sugar
  • 1 pack of Pectin 

  1. Using a food processor or Vitamix, pulse/blend Berries
  2. Pour Berries into large pot over medium-high heat, and slowly stir in Sugar until it is fully dissolved
  3. On high heat, bring to a rapid boil
  4. Quickly stir in Pectin & bring back to rapid boil, stir for 1 minute, remove from heat
  5. Now all you have to do is can your jam!

Hoff's Thoughts: You can use any type of Berry with this simple jam recipe, if using a one with seeds, use a spatula to push blended Berries through a wire sieve to remove seeds.

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