Feijoa/Blueberry Cooked Jam with SureJell Less or No Sugar needed
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 9
- 1/4 cup bottled lemon juice
- 4 1/2 cups sugar
- 4 cups feijoas blended in food processor
- 2 1/2 cups blueberries blended in food processor
- 1/2 tsp butter to prevent foaming
- 1 package surejell low/no sugar pectin
- Carbohydrate 17.4375576388886 g
- Cholesterol 0.564872684281389 mg
- Fat 1.19116817095533 g
- Fiber 0.986666705873278 g
- Protein 1.64565543981124 g
- Saturated Fat 0.146471018302583 g
- Serving Size 1 1 Serving (221g)
- Sodium 27910.9245246485 mg
- Sugar 16.4508909330154 g
- Trans Fat 0.902129004605761 g
- Calories 78 calories
1. Measure exact amount of sugar into large bowl. 2. Combine 1/4 cup sugar from measured amount and 1 package SureJell in small bowl. 3. Add fruit, butter, lemon juice and SureJell/sugar mix in dutch oven. DON'T put in the rest of the sugar yet! 4. Bring mixture to a full rolling boil, stirring constantly. 5. Stir in remaining sugar. Return to full rolling boil and boil exactly 1 MINUTE, stirring constantly. 6. Remove from heat. Skim off any foam with metal spoon. 7. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with lids. Screw bands tightly 8. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches. Add boiling water, if needed. Cover, bring water to gentle boil. Use USDA book to determine how long the jars should boil - depends on size of jar and elevation.
