Blueberry Mojito Jam

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4.0 by 2 people

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  • Makes: 96 servings
  • Serving Size: 1 tablespoon
  • Makes: 6 half-pints
  • Prep: 35 mins
  • Process: 10 mins

Blueberry Mojito Jam

Directions

  1. In a 6- to 8-quart heavy pot crush 1 cup of the blueberries with a potato masher. Continue adding berries and crushing until you have 4 cups crushed berries. Stir in lime peel, lime juice, and mint. Stir in pectin.
  2. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat; remove and discard mint. Quickly skim off foam with a metal spoon.
  3. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

From the Test Kitchen

*Tip:

To make it easier to remove the mint, leave a long tail on the string and tie to the handle of the pot.

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Nutrition Facts (Blueberry Mojito Jam)

  • Per serving:
  • 39 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 10 g carb. ,
  • 0 g fiber ,
  • 9 g sugar ,
  • 0 g pro.
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