- 4 cups fresh blueberries
- 2 cups sugar
- 1 package (3 ounces) lemon gelatin
- In a large saucepan, slightly crush 2 cups of blueberries. Add remaining berries and sugar, mix well. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved. Pour hot jam into jars or containers. Cover and cool. Refrigerate. Yield: 4 half-pints.
Originally published as Easy Lemon-Blueberry Jam in Cookin' Up Country Breakfasts Cookbook 1994, p51
Reviews for Easy Lemon-Blueberry Jam
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review