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Easy Lemon-Blueberry Jam

SUBMITTED BY: Joyce Robbins      PHOTO BY: Christina

"After one taste of this delightfully sweet and simple jam, people will find it hard to believe that you didn't spend many long hours in a hot kitchen. Of course, you don't have to let them in on your 'secret'!"
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 32 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 cups fresh blueberries
  • 2 cups sugar
  • 1 (3 ounce) package lemon flavored gelatin

DIRECTIONS

  1. In a large saucepan, slightly crush 2 cups of blueberries. Add remaining berries and sugar, mix well. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved. Pour hot jam into jars or containers. Cover and cool. Refrigerate.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2007 by Christina
Wow, I can't believe how easy and delicious this recipes is. I put half the berries into the food processor. Gives the jam a finer texture. I used eight cups of berries, four cups of sugar, two packages of lemon gelatin and one packet of certo. I made this recipe yesterday and we just had our first try. Mmmmmm A definite recipe keeper. Thanks for sharing!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2007 by lgebski
This was super easy & set up perfectly. The flavors blend very nicely, not too tart, not too sweet. Made about 27oz total jam.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2007 by Denise
I am pretty happy with this recipe but,next time I think I will use unflavored pectin. I used Splenda instead of the sugar and sealed the jam in the hot canning jars. I then placed them in a hot water bath. It turned out good.

2 users found this review helpful


 
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