Very Blueberry by Jennifer Trainer Thompson
Author:Jennifer Trainer Thompson [Thompson, Jennifer Trainer]
Language: eng
Format: epub
ISBN: 978-0-307-78881-8
Publisher: Ten Speed Press
Published: 2011-03-22T16:00:00+00:00
Combine all of the ingredients in a medium bowl and toss well. Refrigerate for 30 minutes before serving. Cover and refrigerate for up to 3 days.
Makes about 1 cup
Blueberry jam
This jam tastes like it took hours to make, but it goes from pan to jar in under 30 minutes. Double the recipe so you can save some for dark winter mornings, a reminder that summer will be back.
2 cups fresh or thawed frozen blueberries
1 tablespoon pectin
1 tablespoon honey
1 tablespoon freshly squeezed lemon juice
½ cup water
1 cup sugar
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