"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Blueberry Jam Mother-in-Law Alma Schmidt, by Helen Schmidt, is from Helen and Sisters,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 cups blueberries pressed down and crushed 2 T lemon juice 4 cups sugar 1 pkg. powdered pectin
Put berries and lemon juice in pan on stove. Stir constantly. Add one package of powdered pectin. Bring to a rolling boil for 1 minute. Add 4 cups of sugar. Boil one more minute. Put in sterile jars and seal.
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