Blueberry and Raisin Jam recipe
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Ingredients
- 12 ounces raisins ½ cup orange juice 4 pints fresh blueberries 1 (1.75 ounce) package powdered low-sugar pectin 4 cups white sugar
Nutrition Info
- 507.1 caloriescarbohydrate: 131.5 gcholesterol: : -fat: 0.6 gfiber: 4.9 gprotein: 2.1 gsaturatedFat: 0.1 gservingSize: -sodium: 15.1 mgsugar: 114 gtransFat: : -unsaturatedFat: : -
Directions Blueberry and Raisin Jam
Directions
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Blend raisins and orange juice in a blender or food processor until smooth, transfer mixture to a pot. Blend blueberries in blender or food processor until pureed, add to raisin mixture. Stir pectin into fruit mixture and bring to a boil. Mix sugar into fruit mixture, boil, stirring often, until sugar is dissolved, about 5 more minutes.
Sterilize the jars and lids in boiling water for 10 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.