Easy No Cook Blueberry Jam From Mama Peach
1 quart fresh blueberries
4 cups sugar
2 tablespoons lemon juice
1/2 bottle liquid pectin
Have ready five or six small jelly sterilized glasses, about 8 ounce, or
freezer containers. Remove stems from berries; discard wilted ones; rinse
well. Mash with large spoon or potato masher. Mix berries and sugar
thoroughly. Mix lemon juice with pectin; add to berries and stir well for 4
to 5 minutes. Pour into glasses or freezer containers; cover. Let jam stand
at room temperature overnight. Store in refrigerator for use up to 3 weeks,
or freeze to use within a year.
Makes 5 to 6 jars.
1 quart fresh blueberries
4 cups sugar
2 tablespoons lemon juice
1/2 bottle liquid pectin
Have ready five or six small jelly sterilized glasses, about 8 ounce, or
freezer containers. Remove stems from berries; discard wilted ones; rinse
well. Mash with large spoon or potato masher. Mix berries and sugar
thoroughly. Mix lemon juice with pectin; add to berries and stir well for 4
to 5 minutes. Pour into glasses or freezer containers; cover. Let jam stand
at room temperature overnight. Store in refrigerator for use up to 3 weeks,
or freeze to use within a year.
Makes 5 to 6 jars.
