Tuesday, August 2, 2011
I just posted my raspberry jam recipe, and now here's another one for blueberry jam.
I went up to Bryant Blueberry Farm in Arlington this past weekend and picked about eight pounds of blueberries. So many that I had to make two separate batches.
12 cups blueberries
6 cups sugar
juice from one lemon
1 packet pectin
Cooking method is same as the raspberry jam.
I ended up with enough jars of blueberry jam to make this pyramid!