Blueberry jam

Aqui esta la receta que use para la mermelada de arandanos (blueberries). 

Here is the recipe for the blueberry jam.

Blueberry jam (taken from Taste of Home canning: and preserving magazine 2012)

Summer doesn't feel complete without at least one berry picking trip and a batch of this homemade blueberry delight. Try it over fresh scones or biscuits.

Marisa McClellan

Philadelphia, Pennsylvania

8 cups fresh blueberries

6 cups sugar

3 tablespoons lemon juice

2 teaspoons ground cinnamon

2 teaspoons grated lemon peel

1/2 teaspoon ground nutmeg

2 pouches (3 ounces each) liquid fruit pectin

Place blueberries in a food processor; cover and process until blended.Transfer to a stockpot. stir in the sugar, lemon, juice, cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over high heat, stirring constantly.Stir in the pectin. Boil for 1 minute, stirring constantly.

Remove from the heat; skim off foam. ladle  hot mixture into hot sterilized half-pint jars, leaving 1/4 in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. 

Yield: 9 half-pints.