Description
Blueberry jam with a kick!
Ingredients
- 4 cups Blueberries, Fresh Or Frozen
- ⅓ cups Dry Pectin
- ⅛ teaspoons Ground Anise
- ¼ teaspoons Nutmeg
- 2 Tablespoons Lemon Juice
- 4 Tablespoons Cider Vingear
- 3 cups Sugar
- ½ cups Water
- 4 cups Blueberries, Fresh Or Frozen
- ⅓ cups Dry Pectin
- ⅛ teaspoons Ground Anise
- ¼ teaspoons Nutmeg
- 2 Tablespoons Lemon Juice
- 4 Tablespoons Cider Vingear
- 3 cups Sugar
- ½ cups Water
Preparation
Heat up a pot over high heat. Add the blueberries, pectin, anise, nutmeg, lemon juice and vinegar. Once it comes to a boil, turn to medium high heat and start mashing with a potato masher. Continue cooking and mashing for about 5 minutes. Mix in sugar and water and bring to a boil again for about 1 minute. Remove from heat. Let it cool and store in a sealed container in the fridge for 2 weeks.
Recipe slightly modified from Alton Brown Food Network.
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