Recipe Details
Ingredients
-
7quartsfresh blueberries
-
4 ½cupswhite sugar
-
3tablespoonslemon juice
-
1tablespoonsalt
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10cupswater, divided
-
1cupcornstarch
Cooking Directions
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Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
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Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn’t move up or down at all). Sealed jars can be stored for up to a year.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe42 | |
| Calories161 | |
| % Daily Value * | |
| Total Fat 0g |
1% |
| Sodium 169mg |
7% |
| Total Carbohydrate 41g |
15% |
| Dietary Fiber 3g |
10% |
| Total Sugars 33g |
|
| Protein 1g |
2% |
| Vitamin C 12mg |
13% |
| Calcium 9mg |
1% |
| Iron 0mg |
2% |
| Potassium 91mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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