Ingredients:
- 3-1/2 cups (875 ml) crushed blueberries, about 2 1/2 pints fresh
- 1 medium orange, halved
- 1-1/2 cup (375 ml) granulated sugar OR SPLENDA® No Calorie Sweetener
- 1/2 tsp (2mL) ground nutmeg
- 1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
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Directions:
- Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
- Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
- Pulse blueberries in food processor (do not purée) OR crush thoroughly by hand; measure 3-1/2 cups (875 ml) in a shallow bowl or pan. Heat blueberries in microwave or on stovetop, stirring frequently just until blueberries come to a boil. (Although not essential, heating enhances the intensity of blueberries’ colour and flavour. Heating also softens the blueberry skins to yield a smoother spread.)
- Grate peel from half the orange; add to blueberries. Remove pith and section entire orange; pulse in food processor. Measure 1/2 cup (125 ml) orange; add to blueberries and set aside.
- In a large mixing bowl, combine Freezer Jam Pectin, sugar or SPLENDA® and nutmeg until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
- Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
Notes & Tips
Note:Splenda* No Calorie Sweetener may be substituted for the granulated sugar. Use the same quantity of Splenda* as directed for granulated sugar. Other artificial sweeteners are not suitable substitutes.