Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry/Cherry Jam Recipe
    Lost? Site Map

    Blueberry/Cherry Jam

    Blueberry/Cherry Jam. Photo by tasb

    1/1 Photo of Blueberry/Cherry Jam

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    tasb's Note:

    This recipe is changed from Certo Pectin Crystals. Directions assume you know about canning. Times are estimates.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Yield:

    1/2 pints

    Units: US | Metric

    Directions:

    1. 1
      Measure fruit whole, I used my processor and pulsed until finely chopped, measure 4 cups of finely chopped fruit.
    2. 2
      In large saucepan stir together prepared fruit, lemon juice and Certo Pectin Crystals.
    3. 3
      Bring to a boil over high heat.
    4. 4
      Add all sugar.
    5. 5
      Return to a hard boil for 1 minute.
    6. 6
      Remove from heat. Stir and skim for 5 minutes, to prevent floating fruit. Pout into hot sterilized jars to 1/4 inch from rim, Cover with lids and screw rings on tightly.
    7. 7
      Process in a boiling water bath for 10 minutes (adjust processing time for about sea level).
    8. 8
      Note: I ended up with about 6 3/4 half pint jars of jam. I always so up an extra jar and a couple extra lids when preparing them.
    9. 9
      Cooked jams may be stored on shelf unopened for up to 1 year.
    10. 10
      It's important to use sterilized jars, lids and utensils when preparing cooked jams.
    11. 11
      Jars can be sterilized in the oven at 225F for 10 minutes and should be kept warm until filling time.
    12. 12
      Lids should be placed in boiled water and kept warm until ready to use.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Blueberry/Cherry Jam

    Serving Size: 1 (1938 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 734.9
     
    Calories from Fat 3
    38%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2.7 mg
    0%
    Total Carbohydrate 189.5 g
    63%
    Dietary Fiber 3.4 g
    13%
    Sugars 182.9 g
    731%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    Certo

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites