Try this Blueberry-Lime Jam recipe, or contribute your own.
Suggest a better descriptionCrush 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 | ||
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Calories: 12484 | ||
Calories from Fat: 33 (0%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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: 12484
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