Had a wad of blueberries to process and we wound up with 30 half pints of jam. It turned out very nice and I used a low sugar recipe which gives the jam a real berry kick. Took the better part of an afternoon since you can only make jams and jellies in small batches successfully. It took three batches of 3 and half pounds of berries each to wind up with the 30 half pints. For each 10 cups of berries(3.5 pounds) I used 4.5 cups of sugar, 1/4 cups of lemon juice and 1/2 cup of water and followed the instructions in the box of no sugar Sure-Jell. Bring the berries, pectin, lemon juice and water to a rolling boil add the sugar and bring back to a rolling boil and boil for a minute. Pack in sterile 1/2 pint jars and seal with new lids. Process in a water bath for 10 minutes. Actually a very easy recipe and it turns out delicious jam.
Madam has already had a PBJ with the tiny amount of jam left in the pot and pronounced in luscious.
This was the first of many preserving runs this summer and we've barely dented the stuff from last year.
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