3 1/2 C. sugar

1 lemon, juiced

1/4 C. cinnamon red hots

6 oz. bottled liquid pectin

 

In a large saucepan, combine blueberries, sugar, lemon juice and cinnamon red hots.  Bring to a full boil and boil for 1 minute, stirring constantly.  Stir in liquid pectin.  Remove from heat and skim off foam.  Pour hot jam into sterilized jars.  Seal and store in a cool dry place.  Storage life on shelf, one year.

 

Yield:

Calories:

Fat:

Fiber: