Crush berries one layer at a time. Combine crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Bring to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 6 half-pints. Posted to EAT-L Digest 05 Sep 96 From: nancy lee
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|Serving Size: 1 Serving (4167g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 33 (0%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 180.9mg||6 %|
|Potassium 957mg||25 %|
|Total Carbohydrate 3229.2g||950 %|
|Dietary Fiber 31.7g||127 %|
|Sugars, other 3197.5g|
|Protein 8.5g||12 %|
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Calories per serving: 12484
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