Making Jams and Jellies
without added pectin
- 1 quart stemmed blueberries
- 1 cup water
- 2 cups stemmed currants
- 1 cup water
- 3 cups sugar
Yield: About 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
Combine blueberries and 1 cup water; cook slowly 5 minutes. In another pan, combine currants and 1 cup water;
cook slowly 10 minutes, then press through a sieve or food mill to remove seeds.
Combine blueberries and currant pulp; cook rapidly 5 minutes. Add sugar,
stirring occasionally until sugar dissolves. Cook rapidly until thick, about 20 minutes, stirring frequently
to prevent sticking. Pour hot mixture into hot jars, leaving 1/4-inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process 5 minutes in a Boiling Water Canner.
|Table 1. Recommended
process time for Blueberry-Currant Jam in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document corrects a recipe in, and is adapted from, "So Easy to Preserve," 4th ed. 1999. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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