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    You are in: Home / Recipes / Whitesbog Blueberry Jam Recipe
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    Whitesbog Blueberry Jam

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    • on June 30, 2007

      I made a quarter of this recipe, and omitted the pectin based on some advice given to me in the forums. I also did not use the mint. The jam gelled up just fine and was quite thick. In fact, I had to add extra apple cider, as it boiled off during step #1 and left the diced apples high and dry. Also, since the recipe yield says 6 pints = 12 cups, I expected to get about 3 cups of jam out of this, but I only got 1. Now I've not really made jam before, so not sure if I did something wrong or not. But it does taste good and I do like the jam. Thanks for sharing your recipe.

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    Nutritional Facts for Whitesbog Blueberry Jam

    Serving Size: 1 (31 g)

    Servings Per Recipe: 72

    Amount Per Serving
    % Daily Value
    Calories 40.6
     
    Calories from Fat 0
    84%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.1 mg
    0%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 9.8 g
    39%
    Protein 0.0 g
    0%
    Detailed Nutrition Values About Nutrition Info

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