Yield: 10 half pints
Don’t double the recipe. It will not work.
- 4 pints fresh blueberries
- Zest and juice of 2 lemons
- 7 cups sugar
- 1/2 teaspoon butter, to reduce foaming (optional)
- 2 pouches liquid fruit pectin (6 ounces total)
Put half the blueberries in an enamel or stainless cooking pot and crush the berries, making juice. Stir in the remaining berries, lemon zest and lemon juice. Add the sugar and butter, if desired, and bring to a full rolling boil. Pay careful attention to the pot. It will boil over in a heartbeat.
While the berries are boiling, quickly add the fruit pectin and stir for exactly one minute. Remove from heat and put in sterilized jars, following canning directions.
Note: Don’t double the recipe. It will not work.
Recipe reprinted by permission of Big Mill Bed & Breakfast, NC. All rights reserved.
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