Makes: 5 or 6 8-oz jars
Ingredients:
- 4.5 cups blueberries, crushed or left whole as desired
- 3 cups sugar
Combine berries and sugar in large saucepot. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, jellying point, depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars. Adjust caps. Process 10-15 minutes in boiling water canner.
Source: Ball Blue Book of Preserving
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