Blueberry Velvet Jam

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Holy Moses!  What a great jam this turned out to be!  The flavor is to die for and even though 4 pounds of blueberries equals 7 pints of jam?  I’d do this OVER and OVER again!  We also found a great recipe for the purple vintage jars!

Here it is!  We are calling this Blueberry Velvet Jam.

 

4 Pounds (or 64 Ounces) of frozen Blueberries divided into two pots (6 Cups for those who are using a measuring device)

1.75 – 2 Ounces Powdered Pectin – I always round up

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Pulse frozen blueberries and add pectin to a pot.  Don’t turn the heat on yet, just incorporate the pectin.  Now add: 1 Cup (We used Cupcake Red Velvet Wine but, choose your own red)  1/4 tsp. Cinnamon, 1/8 tsp. Ground Cloves and 1/2 tsp butter.  Mix it in the pot you’re going to boil it in while cold.

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Add heat.  Turn that stove on to med-high and bring to a rolling boil.

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  Add 6 Cups sugar to each pot with 1 lemon rind zest each and bring to another rolling boil for just over one minute.

Ladle mixture into pint or 1/2 pint jars and wipe rims to ensure a great seal.

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What you’re left with is 7 Pints of deliciousness in a jar and some HAPPY kids!  (Don’t worry parents; Alcohol burns off during the boil so your kids won’t be “punch drunk”. )

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