This delicious, sweet spread comes together in a snap. Lemon seeds naturally contain pectin, so you won't need to open a package of liquid pectin for this smallbatch preserve. Although this jam is easy to make, it does require attention to prevent it from boiling over, so don't walk away from the stove.
- Portion size 2 servings
- Credits : Canadian Living Magazine: September 2013
Ingredients
Method
Finely grate lemon zest and juice lemon. Place seeds on 1-inch (2.5 cm) square of cheesecloth; gather corners and tie together with butcher's twine. Set aside.In saucepan, lightly crush blueberries with potato masher. Add sugar, 2 tbsp of the lemon juice, 2 tsp of the lemon zest and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Add cheesecloth pouch. Boil hard for 4 minutes, skimming off foam and stirring frequently (mixture will be thin). Let cool.
Make-ahead: Refrigerate in airtight container for up to 3 weeks or freeze for up
to 2 months.
Nutritional facts per 1 tbsp: about
- Fibre trace
- Sodium 0 mg
- Sugars 18 g
- Protein trace
- Calories 72.0
- Total fat 0 g
- Potassium 12 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 19 g
%RDI
- Vitamin C 2.0
