Spiced Blueberry Jam
Spiced Blueberry Jam recipe
Yield
36 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | cups |
blueberries
|
|
| ½ | cup |
apple juice concentrate
with grape |
* |
| 2 | tablespoons |
orange juice
|
|
| 2 | tablespoons |
water
|
|
| ¾ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
mace
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.7 | l |
blueberries
|
|
| 118 | ml |
apple juice concentrate
with grape |
* |
| 3E+1 | ml |
orange juice
|
|
| 3E+1 | ml |
water
|
|
| 3.8 | ml |
cinnamon
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
mace
ground |
|
Directions
- If using fresh blueberries, wash, drain and remove any bits of 2. In a 4-quart saucepan, combine the berries, apple-grape mace. Bring to a boil and reduce the heat to medium. Cook at a low boil 20 minutes, stirring often, until very thick. (To test for gelling, put about ½ teaspoon jam on a chilled saucer and place in freezer for 1 minute. If, when cooled, jam wrinkles when touched, it is done. ) Skim the foam from the top of the jam during the cooking time.
- Ladle into freezer containers, leaving ½-inch headspace. Cool, cover and place in freezer.
