Blueberry Jam

A zesty summer fresh blueberry jam, just waiting for your morning toast.

Ingredients:
5 cups blueberries
6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelops liquid fruit pectin (Ball Fruit Jell)
7 (8 oz.) Canning Jars with lids

Directions
Prepare jars and lids according to manufacturer’s instructions.

In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar. Place the cap on the jars and process for another 15 minutes in a canner with boiling water.

Servings: 7 Jars
Prep Time: 20 min
Cook Time: 30 min
Rhonda and I made this jam (found recipe in Paula Deen's magazine) and we used frozen blueberries from our freezers. Once again, delicious results!!

Serving tip: Blueberry vinaigrette
2 Tablespoons blueberry jam
1/4 cup balsamic vinegar
1/2 cup EVOO (extra virgin olive oil)
Salt and pepper to taste

Whisk jam and vinegar together, slowly stream in olive oil while whisking.
Salt and pepper to taste. Makes the best salad vinaigrette ever!!
You can use any "fruit" jam to achieve great results, i.e. strawberry, peach, etc..

Note for diabetics: I used Splenda blend in this recipe and peach honey recipe. Just be sure to use half as much Splenda blend as you would sugar.