Taste of Home Jams, Jellies, Pickles & More by Editors at Taste of Home

Author:Editors at Taste of Home
Language: eng
Format: epub
Publisher: Readers Digest

ORANGE BLUEBERRY FREEZER JAM

This jam lets me savor the great taste of fresh-picked blueberries no matter the season, but I have to fight my kids for them since they start eating the berries as soon as I pick them.

—MARK MORGAN WATERFORD, WI

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PREP: 25 MIN. + STANDING • MAKES: 4 CUPS

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2 1/2 cups sugar

1 medium orange

1 1/2 cups fresh blueberries, crushed

1 pouch (3 ounces) liquid fruit pectin

1. Rinse four clean 1-cup plastic containers with lids with boiling water. Dry thoroughly.

2. Preheat oven to 250°. Place sugar in a shallow baking dish; bake 15 minutes. Meanwhile, finely grate 1 tablespoon peel from orange. Peel and chop orange.

3. In a large bowl, combine blueberries, warm sugar, grated peel and chopped orange; let stand 10 minutes, stirring occasionally. Add the pectin; stir constantly for 3 minutes to evenly distribute the pectin.

4. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.

5. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in the refrigerator before serving.

NOTE When grating citrus fruits be sure to grate only the outside of the peel—the white pith will make the peel bitter.

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