Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Jams & Jellies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c powdered fruit pectin
4 tbsp sugar
2 c blueberries
1 1/2 c sugar
4 tbsp corn syrup
4 tbsp lemon juice
Place the pectin and the 4 tablespoons of sugar in the bowl of an electric
mixer. Stir together with a spoon until well mixed. Add the blueberries and
crush, in the sugar, then beat at low speed for 7 minutes.
Add the 1 1/2 cups sugar, the corn syrup and the lemon juice. Beat at low
speed for 3 more minutes. Pour into freezer containers and cover with lids.
Let stand on the kitchen counter for 12 hours, or until set into a soft
jelly, then freeze. Makes 4 half-pints.
- - - - - - - - - - - - - - - - - -
NOTES : Use small natural New Brunswick blueberries, since they have more
flavor than the large cultivated kind.
