Zesty Blueberry Freezer Jam
Jul 28, 2008 16:49:49 GMT -8
Post by carol on Jul 28, 2008 16:49:49 GMT -8
Zesty Blueberry Freezer Jam
• Preparation Time: 15 minutes
• Makes: 5 jars
Ingredients
•
4 cups (1000 mL) crushed blueberries, about 4 pints (2 L)
•
2 tsp (10 mL) orange zest, lightly packed and finely grated
•
1 1/2 cups (375 mL) SPLENDA® No Calorie Sweetener, Granulated
•
1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
Directions
•
Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 mL mason jars and closures.
•
Pulse blueberries in food processor (do not purée) OR crush thoroughly by hand; measure 4 cups (1000 mL) in a shallow bowl or pan with grated orange zest.
•
Heat blueberries in microwave or on stovetop, stirring frequently just until they come to a boil. (Although not essential, heating enhances the intensity of blueberries’ colour and flavour. Heating also softens the blueberry skins to yield a smoother spread).
•
In a large mixing bowl, combine Freezer Jam Pectin and SPLENDA® Granulated, stirring until well blended.
•
Add blueberry mixture to pectin - SPLENDA® Granulated mixture; stir 3 minutes.
•
Ladle jam into jars, leaving 1/2 inch (1.25 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly.
•
Let stand until thickened, about 30 minutes.
•
Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
Nutritional Information
Amount per Serving:
•
Serving Size: 1 tbsp (15 mL)
•
Total Calories: 10
•
Calories from Fat: 0
•
Total Fat: 0 g
•
Saturated Fat: 0 g
•
Cholesterol: 0 mg
•
Sodium: 2 mg
•
Total Carbohydrates: 3 g
•
Fibre: 0 g
•
Sugars: 2 g
•
Protein: 0.1 g
• Preparation Time: 15 minutes
• Makes: 5 jars
Ingredients
•
4 cups (1000 mL) crushed blueberries, about 4 pints (2 L)
•
2 tsp (10 mL) orange zest, lightly packed and finely grated
•
1 1/2 cups (375 mL) SPLENDA® No Calorie Sweetener, Granulated
•
1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
Directions
•
Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 mL mason jars and closures.
•
Pulse blueberries in food processor (do not purée) OR crush thoroughly by hand; measure 4 cups (1000 mL) in a shallow bowl or pan with grated orange zest.
•
Heat blueberries in microwave or on stovetop, stirring frequently just until they come to a boil. (Although not essential, heating enhances the intensity of blueberries’ colour and flavour. Heating also softens the blueberry skins to yield a smoother spread).
•
In a large mixing bowl, combine Freezer Jam Pectin and SPLENDA® Granulated, stirring until well blended.
•
Add blueberry mixture to pectin - SPLENDA® Granulated mixture; stir 3 minutes.
•
Ladle jam into jars, leaving 1/2 inch (1.25 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly.
•
Let stand until thickened, about 30 minutes.
•
Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
Nutritional Information
Amount per Serving:
•
Serving Size: 1 tbsp (15 mL)
•
Total Calories: 10
•
Calories from Fat: 0
•
Total Fat: 0 g
•
Saturated Fat: 0 g
•
Cholesterol: 0 mg
•
Sodium: 2 mg
•
Total Carbohydrates: 3 g
•
Fibre: 0 g
•
Sugars: 2 g
•
Protein: 0.1 g