Michigan State University Extension
Preserving Food Safely - 01600894


2-l/2 pints ripe blueberries                                
l tbsp. lemon juice                                         
l/2 tsp. ground nutmeg or cinnamon                          
5-l/2 cups sugar                                            
3/4 cup water                                               
l box (l-3/4 oz.) powdered pectin                           

     YIELD:  About 5 half-pints                             

     PROCEDURE:  Wash and thoroughly crush blueberries,  one
layer at a time, in a saucepan.  Add lemon juice, spice  and
water.  Stir in pectin and bring to a full rolling boil over
high heat, stirring frequently.  Add the sugar and return to
a  full  rolling  boil.  Boil hard for  l  minute,  stirring
constantly.   Remove from heat, quickly skim off  foam,  and
fill hot, sterile jars (see directions below for sterilizing
jars) leaving l/4-inch headspace.  Adjust lids and process. 

Sterilization of Empty Jars                                 

     To sterilize empty jars, place them  right side up  on 
the rack in  a boiling-water  canner.  Fill the canner  and 
jars with hot (not  boiling) water to 1 inch above the tops 
of the jars.  Boil 10  minutes  at  altitudes  of less than 
1,000 feet.  At higher elevations, boil 1 additional minute 
for each additional 1,000 feet elevation.  Remove and drain 
hot sterilized jars one at a time as filled.                

                IN A BOILING-WATER CANNER                   

                  Process Times at Altitudes of             
of         Jar       0-            1001-          6001-     
Pack       Size      1000 ft.      6000 ft.       8000 ft.  

Hot     Half-pints   5 min.        10 min.        15 min.   
        or pints                                            

Go To Top of File        MSU Extension Home Page        Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.