Ingredients Jump to Instructions ↓

  1. 1 pint blueberries

  2. 1/2 cup powdered pectin

  3. 1 3/4 cups granulated sugar

  4. 1/4 cup light corn syrup Grated rind of

  5. 1 lemon

  6. 1/2 cup lemon juice

Instructions Jump to Ingredients ↑

  1. Puree blueberries in a blender.

  2. Mix pectin with 1/4 cup of the sugar. Stir into pureed blueberries. Beat mixture with an electric mixer at low speed for 7 minutes. Add remaining ingredients and continue mixing for 3 minutes.

  3. Pour into freezer containers. Cover and let stand at room temperature for 24 hours, then store in freezer. Thaw as needed.

  4. Once container is opened, store in refrigerator. Length of storage: In freezer indefinitely; in refrigerator, one month.


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