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Post by gulfcoastguy on May 23, 2015 22:39:50 GMT -5
4 3/4 cups blueberries 4 3/4 cup strawberries 1 cup water 3 Tablespoons lemon juice 1/2 teaspoon cinnamon 4 1/2 Tablespoons of pectin for low or no sugar jams
In a 10 quart pot, crush a cup of blueberries with a potato masher, add and crush one cup of blueberries and strawberries at a time untill you've got 6 cups of crushed berries.6 . Add the water, lemon juice, other berries and cinnamon. Slowly stir in the pectin. Bring to a full boil over high heat while stirring. Boil for one minute then remove from heat and skim the foam. Ladle the jam into 6 half pint jars and process using the water bath method for 10 minutes.
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Post by gulfcoastguy on Jun 7, 2015 15:02:02 GMT -5
I made this friday btw. Mom wants to use it as a spread between a Devil's Food cake. She did eat if on vanilla ice cream and on a cookie.
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Post by hairymooseknuckles on Aug 6, 2015 22:36:18 GMT -5
I'm going to give this a try, Gulf. How thick is the consistency? Do you use Paloma for your pectin?
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Post by gulfcoastguy on Aug 7, 2015 6:01:58 GMT -5
I used the low sugar pectin off of the shelf from Walmart. Ican't remember the name right now but it wasn't Paloma. The consistency was a bit chunky, I might use a stick blender next time.
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