There is something wholesome about canning your own food!
Blueberries bubbling their way to jam! |
6 cups sugar
1/2 cup Merlot wine
1 package pectin
1. Place blueberries in large sauce pan. Pour sugar over blueberries & toss to coat. Pace lid on sauce pan & place in refrigerator for 24 hours.
Blueberry Merlot Jam The finished prduct! |
2. Allow berries to come to room temperature. Place over medium high heat. Add wine & allow to come to a boil. Using a potato masher, mash berries. Turn heat to low; allow to simmer for 1 to 1 1/2 hours or until liquid is reduced by about 1/3. Add package of pectin, stir & turn heat back to medium high. Allow mixture to come to a rolling boil, stirring frequently until liquid is thick enough to slide off a medal spoon in a sheet.
3. Turn heat off; pour jam into sterilized jars & top with sterilized cap & ring. Place in a draft free location until jars have sealed. Label, date & store.
Servings: 128 Yield: 8 half pints
Total Time: 26 hours and 40 minutes
Nutrition (per serving): 13 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 9.2mg sodium, 12.5mg potassium, 3.2g carbohydrates, <1g fiber, 1g sugar, <1g protein.
Recipe Type: Breakfast Foods, Gluten Free
Author: Dr. Jacquelyn P. Horne
Copyright: 2011
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