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Blueberry low sugar jam Recipe

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This recipe for Blueberry low sugar jam is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Blueberries 5 cups = 400 cal
Lemon 0 calories
Pectin 0 calories
Sugar 2 cups = 1600
Total calories 2000 cal

8 jars in receipe =250 cal jar
1 cup/ jar = 16 Tblsp = 48 tsp

250 cal. divided by 48 = 5.2/ teaspoon
16 = 15.6/ Tablespoon

Canned 2019
































































































2000

8 8oz jars
Directions:
Directions:
1. Start by sterilizing jars & lids. Wash and put jars in water bath canner bring to a boil and boil for at least 10 minutes. Sterilize lids in gently boiling water.
2. Wash Blueberries, remove stem if present, mash berries with potato masher or food processer.
3. Measure sugar and set aside until needed. Using a cooking pot large enough to boil items without boiling over. Combine Blueberries and Lemon juice, stir until combined. Add 1/2 teaspoon butter to reduce foaming. Bring to a full rolling boil over high heat, stirring constantly. Add pectin and return to full rolling boil. Boil hard for 1 minute. Remove from heat, skim any foam from the surface with metal spoon.
4. Ladle hot jam into hot sterilized jars leaving 1/4 headspace. Wipe rims of the jars, cover with lids and screw bands on until just barely tight. Place jars on rack in pot and cover completely with boiling water. Cover pot ,boil over high heat for 10 minutes, Turn off heat, remove lid & allow to rest 5 min before removing jars from pot. Set to dry on clean towel allow them to rest undisturbed on countertop for 12 to 24 hours (do not dry jars). After the jar have cooled check seal and band to ensure they sealed properly.
Number Of Servings:
Number Of Servings:
48 tsp

 

 

 

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