1. In 12-inch skillet, heat blueberries, pectin, and margarine or butterover medium-high heat, stirring constantly until mixture boils. Stir insugar; heat to boiling. Boil 1 minute; remove from heat.
Pour jam into two 1/2-pint jars with tight-fitting lids. Cover andrefrigerate until jam is set and cold, about 6 hours. Keep jamrefrigerated and
2.use within 3 weeks. Makes about 2 cups.
Raspberry: Prepare as above but use 3 cups raspberries, 1 1/2 cups sugar,and 1 tablespoon plus 1 teaspoon powdered fruit pectin. (Press half theraspberries through sieve to remove
some seeds before mixing with other ingredients.) Makes about 2 cups.
Yield: "2 cups"
Per Serving (excluding unknown items): 936 Calories; 1g Fat (1.0% caloriesfrom fat); 2g Protein; 241g Carbohydrate; 8g Dietary Fiber; 0mgCholesterol; 19mg Sodium. Exchanges: 2 1/2 Fruit; 13 1/2 OtherCarbohydrates.
NOTES : Each tablespoon: About 30 calories, 0 g protein, 8 g carbohydrate, 0 g total fat, 0 mg cholesterol, 3 mg sodium.=Blueberry Each tablespoon: About 45 calories, 0 g protein, 11 g carbohydrate, 0 g total fat, 0 mg cholesterol, 2 mg sodium.= Raspberry
Nutr. Assoc. : 0 0 0 0 0
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (924g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 43 (2%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0.6mg||0 %|
|Sodium 32.9mg||1 %|
|Potassium 258.6mg||7 %|
|Total Carbohydrate 646.1g||190 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 638.5g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2537
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