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"We live on the farm where my husband was raised," shares Rita Pischke of Whitemouth, Manitoba. "Whenever we find wild blueberries nearby, I make this gorgeous ruby-red jam. It's also wonderful as a breakfast sauce."
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 82 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 21 g carbohydrate, 1 g fiber, trace protein.
Originally published as Freezer Berry Jam in Quick Cooking July/August 1999, p22
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Reviewed on Jun. 01, 2012 by Shaylia
Loved the taste! The ruby red color is so gorgeous!! Can't wait to make it again! Thanks, Rita!!
Reviewed on Jan. 01, 2012 by janfgilmore@yahoo.com
This is great with just strawberry. I will do every year.
Reviewed on Sep. 22, 2011 by muffinmonster
looks delicious and fairly simple. I suppose you could make it with almost any kind of fruit.
Reviewed on Jul. 22, 2011 by Grandma Rita Jean
I made this recipe with all blueberries. It was delicious!
Reviewed on Jun. 09, 2010 by GoBetetas
I modified this recipe a bit to use up the fruit we had in the house. I used strawberries and blueberries. I also used Splenda and a lot less of it (I would say about 2 1/2 c). Also, instead of fruit pectin, I diced up half a granny smith apple. I didn't use much water at all because I wanted a thicker jam. This recipe froze wonderfully and my family loves it. I am planning on making it with the raspberries! What a wonderful way to make homemade jam and not have to go through the process of canning. Enjoy!
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