Recipe - Blueberry-Lemon Jam

Dottie Cross TMPJ72B
4 One half cup Blueberries; fresh or frozen
7 cup Sugar
2 tablespoon Lemon juice
Grated zest of 2 large lemon
3 3oz pouches liquid pectin

Pick over the fresh blueberries to remove any stalks and rinse under cold
water. Drain well and place in a large heavybottomed saucepan. (Do not
rinse or thaw the frozen berries.) Crush the berries slightly with a potato
masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil
over mediumhigh heat, stirring often. When the mixture reaches a full
boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then
cook for another minute. Ladle into hot, sterilized jars leaving One fourth inch
of headroom. Wipe the rims clean and put the lids on top of the jars.
Process in a boiling water bath for about 5 minutes. Remove from the water
and cool completely at room temperature. Makes about 6 cups. Source: "An
Edible Christmas (A Treasury of Recipes for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C Submitted By Z@FYBITS.COM (Z PEGASUS) On
FRI, 23 JUN 1995 143558 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini