Canning Recipes

Blueberry-Currant Jam
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 lemon - (4 to 5 oz)
1/2 cup sugar
1/4 cup water
2 cups drained rinsed blueberries
4 jars currant jelly - (10 oz ea)

Rinse and thinly slice lemon, discarding end slices and seeds; coarsely
chop lemon. In a 5- to 6-quart pan, combine pieces and juice with sugar
and water. Boil over high heat, stirring often to prevent scorching,
until liquid is almost gone, 5 to 8 minutes.

Remove from heat and add blueberries and currant jelly; set unwashed empty
jars and lids aside. Return pan to high heat and stir until jelly is
melted. Stirring to prevent scorching, boil until berries begin to fall
apart, 8 to 10 minutes, then test and boil until jam is firm enough (Test
For Firmness: Lift a spoonful of the boiling jam or marmalade from pan;
tilt the spoon and pour jam back into pan. When two distinct drops form
on the spoon edge and then flow over together, the mixture will be thick
enough to spread when cool.), 4 to 5 minutes longer.

To seal: When the preserves meet the firmness test, remove from heat and
ladle hot mixture into unwashed jars to within 1/4 inch of rims; pour any
extra preserves into a small bowl or jar. Wipe jar rims clean and screw
lids snugly into place. Let stand until cool, about 6 hours.

To store: Serve unsealed preserves warm or cool; chill airtight up to
several months or until any mold develops (if it does, spoon it off, but
discard jam if moldy flavor is pervasive). Chill sealed jars up to 1

This recipe yields about 4 half-pints.

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