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Blueberry Lemon Jam Recipe
|Fresh blueberries||1 Quart, rinsed and drained|
|Grated lemon peel||1 1⁄2 Tablespoon|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Sugar||7 Cup (112 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Liquid fruit pectin||3 Ounce (Half Bottle)|
Serving size: Complete recipe
Calories 6021 Calories from Fat 29
% Daily Value*
Total Fat 3 g5.3%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 500 mg20.8%
Total Carbohydrates 1557 g519%
Dietary Fiber 27.9 g111.8%
Sugars 1497.9 g
Protein 8 g16.1%
Vitamin A 11.2% Vitamin C 327.7%
Calcium 12.1% Iron 17.4%
*Based on a 2000 Calorie diet
Add the lemon peel and juice, sugar, salt, and cloves and blend thoroughly.
Stir over medium heat until sugar is dissolved; bring to boiling; boil 1 minute without stirring.
Remove from heat and stir in the pectin; skim off any foam.
Ladle jam into hot sterilized jars and seal.