Ingredients:
- 1 cup (250 ml) crushed blueberries, about 1 pint
- 1 tbsp (15 ml) grated lemon peel
- 1 tsp (5 ml) lemon juice
- 3 cups (750 ml) chopped, peeled, pitted nectarines, about 4 medium
- 1-1/2 cups (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener
- 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.
- Pulse blueberries in food processor (do not purée) OR crush thoroughly by hand; measure 1 cup (250 ml) in a shallow bowl or pan. Heat blueberries in microwave or on stovetop, stirring frequently blueberries until they 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.)Add nectarines and lemon zest and juice; set aside.
- In a large mixing bowl, combine Freezer Jam Pectin and sugar or SPLENDA ® until well blended. Add fruit mixture to 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.
- Ladle jam into jars to within 1/2 inch (1 cm) of top rim (headspace). Wipe jar rims removing any stickiness. Apply closures tightly. Let stand, about 30 minutes, until thickened. Freeze up to 1 year; refrigerate up to 3 weeks 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.