Sep 24, 2013

FLORIDA BLUEberry Preserve

Recipe courtesy of Emily Ellyn, Retro Rad Television Chef,

Preparation Time: 30 minutes
Cooking Time:  35 minutes
Total Time:  65 minutes
Yield:  3; 8-ounce jars

4 cups fresh blueberries, or substitute frozen
1 packet (.43 ounce) Ball Real Fruit Low Sugar Pectin
1 teaspoon cinnamon
1 teaspoon cardamom
1 vanilla bean, butterflied and seeds scraped out into jam
¼ teaspoon salt
honey to taste

Wash and rinse blueberries. Place them in a 5 quart stock pot with a cup of water and the two packets of Pectin. Bring to a boil. Cover and lower the heat. Let the mixture simmer for about 15 minutes.

Stir in the spices, and salt until thoroughly incorporated.  Simmer, uncovered, on low heat, until the fruit has cooked through, about 20 minutes. Stir periodically and taste towards the end of cooking. Add honey if desired.

**Do the jam test: Pour a little down the back of a frozen spoon. Run your finger through it. It should make a path that stays open. If not, boil a few more minutes and test again. Your jam is done when the jam coats the back of the spoon according to the spoon test!
Serve or can according to 
Once open, store in the refrigerator. Unopened jam will last for up to 6 months.

Florida Blue is proud to be presenting Emily Ellyn Orlando Home Show (Oct. 4-6).

For 2-for-1 tickets either show, order HERE and save today!