Post by braided-rug on Nov 5, 2006 16:16:09 GMT 10
Please see link below for the picture, lovely.
Low Sugar Blueberry Spice Jam
Prep Time: 45 minutes, Cook Time: 20 minutes, Makes: 8 half-pints
6 c. blueberries (when fresh blueberries are unavailable, use Wild Oats Frozen Blueberries)
1/2 c. water
4 1/2 c. sugar
1 (1.75 oz.) box pectin for low-sugar jam
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1 star anise
1/2 tsp. Wild Oats Organic Unsalted Butter
Fill a water canner or large pot, half full of water. Bring to a simmer. Wash jars, ***** bands and lids in hot, soapy water. Rinse well and place in simmering water. Turn off the heat and let stand in water until ready to use. Drain well before filling.
Crush berries with your hands and place in a large saucepot. Add water. Mix pectin with 1/4 cup sugar. Stir into berries. Stir in cinnamon, nutmeg, cloves and star anise. Add butter to reduce foaming. Bring to a rolling boil over high heat, stirring constantly. Stir in the rest of the sugar. Bring back to a rolling boil. Cook for 1 minute, stirring constantly. Remove from heat and skim off any foam with the back of a metal spoon. Remove star anise and discard.
Ladle into sterilized jars, leaving 1/8 inch space at the top of the jar. Remove air bubbles and slide a rubber or silicone spatula between jar and food, and press gently to release any bubbles. Wipe rim clean of any excess jam. Top with lids, ***** tightly and place in a hot water bath to ensure a good seal. Water must cover jars by 1 to 2 inches. Cover, bring to a boil and process for 10 minutes. Remove jars and allow to cool. Check seal by pressing the lid. (If the tops don’t spring back, the jelly is sealed and is good for a year, otherwise the jelly needs to be refrigerated and enjoyed within 2 weeks.) Allow to cool for 24 hours.
From: www.wildoats.com/u/recipedetail11047/
Low Sugar Blueberry Spice Jam
Prep Time: 45 minutes, Cook Time: 20 minutes, Makes: 8 half-pints
6 c. blueberries (when fresh blueberries are unavailable, use Wild Oats Frozen Blueberries)
1/2 c. water
4 1/2 c. sugar
1 (1.75 oz.) box pectin for low-sugar jam
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1 star anise
1/2 tsp. Wild Oats Organic Unsalted Butter
Fill a water canner or large pot, half full of water. Bring to a simmer. Wash jars, ***** bands and lids in hot, soapy water. Rinse well and place in simmering water. Turn off the heat and let stand in water until ready to use. Drain well before filling.
Crush berries with your hands and place in a large saucepot. Add water. Mix pectin with 1/4 cup sugar. Stir into berries. Stir in cinnamon, nutmeg, cloves and star anise. Add butter to reduce foaming. Bring to a rolling boil over high heat, stirring constantly. Stir in the rest of the sugar. Bring back to a rolling boil. Cook for 1 minute, stirring constantly. Remove from heat and skim off any foam with the back of a metal spoon. Remove star anise and discard.
Ladle into sterilized jars, leaving 1/8 inch space at the top of the jar. Remove air bubbles and slide a rubber or silicone spatula between jar and food, and press gently to release any bubbles. Wipe rim clean of any excess jam. Top with lids, ***** tightly and place in a hot water bath to ensure a good seal. Water must cover jars by 1 to 2 inches. Cover, bring to a boil and process for 10 minutes. Remove jars and allow to cool. Check seal by pressing the lid. (If the tops don’t spring back, the jelly is sealed and is good for a year, otherwise the jelly needs to be refrigerated and enjoyed within 2 weeks.) Allow to cool for 24 hours.
From: www.wildoats.com/u/recipedetail11047/