7 quarts fresh blueberries4 1/2 cups white sugar3 tablespoons lemon juice1 tablespoon salt10 cups water, divided1 cup cornstarchPlace 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. 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.
Amount Per Serving Calories: 160 | Total Fat: 0.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Servings Per Recipe: 42
Amount Per Serving
Calories: 160
Total Fat: 0.4g
Cholesterol: 0mg
Sodium: 169mg
Total Carbs: 41g
Dietary Fiber: 2.8g
Protein: 0.9g
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