Easy No Cook Blueberry Jam Recipe
Ingredients
| Blueberries | 1 Quart | |
| Sugar | 4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| 1/2 bottle liquid pectin | ||
Directions
Have ready five or six small jelly glasses, about 8-ounce; sterilized, or freezer containers.
Remove stems from berries; discard willed ones; rinse well.
Mash with large spoon or potato masher.
Mix berries and sugar thoroughly.
Mix lemon juice with pectin; add to berries and stir well for 4-5 minutes.
Pour into glasses or freezer containers; cover.
Let jam stand at room temperature overnight.
Store in refrigerator for use up to three weeks, or freeze to use within a year.
Remove stems from berries; discard willed ones; rinse well.
Mash with large spoon or potato masher.
Mix berries and sugar thoroughly.
Mix lemon juice with pectin; add to berries and stir well for 4-5 minutes.
Pour into glasses or freezer containers; cover.
Let jam stand at room temperature overnight.
Store in refrigerator for use up to three weeks, or freeze to use within a year.
Chef
