Blueberry Sour Cherry Jam
276
Blueberry Cherry Jam recipe
Ingredients
| 1 | pint |
blueberries
fully ripe |
* |
| 1 ½ | pounds |
sour cherries
fully ripe |
* |
| 4 | cups |
sugar
|
|
| 1 ¾ | ounces |
fruit pectin, dry
one box |
Directions
Thoroughly crush blueberries, one layer at a time.
Stem and pit sour cherries and finely chop.
Combine fruits and measure 3½ cups into 6 to 8-quart saucepot.
Measure sugar and set aside.
Mix fruit pectin into fruit in saucepot.
Place over high heat and stir until mixture comes to a full boil.
Immediately add all sugar and stir.
Bring to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat and skim off foam with metal spoon.
Ladle quickly into hot jars, filling within ⅛ inch of tops .
Wipe jar rims and threads.
Cover with two-piece lids.
Screw bands tighly.
Invert jars for 5 minutes, then turn upright.
After 1 hour, check seals.
Nutrition Facts
Serving Size 14g (0.5 oz)Amount per Serving
Calories 6510% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 20mg
1%
Total Carbohydrate
56g
56%
Dietary Fiber 1g
3%
Sugars g
Protein
0g
Vitamin A 0%
•
Vitamin C 0%
Calcium 0%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
Switzerland
Makes no sense to use 3 different units of measure in this recipe (pint, cups, pounds...)
over 2 years agoAnyone reading this, please be aware that inverting to seal a jar is no longer considered to be safe, and any jelly or jam to be kept on a shelf must be processed appropriately.
about 1 year ago