Blueberry Jam You can substitute a 6-ounce bottle of pectin for the dry pectin. INGREDIENTS | YIELD: 4 CUPS
4 cups blueberries
4 cups granulated cane sugar
1 cup orange juice
1 teaspoon orange zest
Pinch freshly ground nutmeg
Pinch salt
1 1¾-ounce package dry pectin 1.Add the blueberries, sugar, orange juice, orange zest, nutmeg, and salt to the pressure cooker. Stir to combine. 2.Lock on the lid and bring to low pressure. Maintain pressure for 3 minutes.
Remove from the heat and allow pressure to release naturally. 3.Remove the lid. Either process in a food mill to separate the pulp from the skins or push the blueberry mixture through a strainer. 4.Return the pulp to the pressure cooker. Place over medium-high
4 cups blueberries
4 cups granulated cane sugar
1 cup orange juice
1 teaspoon orange zest
Pinch freshly ground nutmeg
Pinch salt
1 1¾-ounce package dry pectin 1.Add the blueberries, sugar, orange juice, orange zest, nutmeg, and salt to the pressure cooker. Stir to combine. 2.Lock on the lid and bring to low pressure. Maintain pressure for 3 minutes.
Remove from the heat and allow pressure to release naturally. 3.Remove the lid. Either process in a food mill to separate the pulp from the skins or push the blueberry mixture through a strainer. 4.Return the pulp to the pressure cooker. Place over medium-high