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Blueberry-lemon jam

Yield: 1 servings

Ingredients:

• 1 x -Dottie Cross TMPJ72B 2 tb Lemon juice
• 4 1/2 c Blueberries; fresh or frozen 1 x Grated zest of 2 large lemon
• 7 c Sugar 3 ea 3-oz pouches liquid pectin

Instructions:

Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed 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 medium-high 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 1/4 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

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