One of the best taste combos we’ve done.
No-cook berry-pineapple jam
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PREP TIME
15 min
Makes
5 cups
* PLUS Standing Time: 480 minutes
Ingredients
- 1 1/2 cups blueberries , fresh or frozen
- 398-mL can crushed pineapple , drained
- 1 large lemon
- 85-mL pouch Certo liquid pectin
Instructions
- Thaw blueberries if frozen. Crush with bottom of a large glass or potato masher. (Do not use a food processor.) Stir berries with pineapple and sugar in a bowl. Let stand 10 minutes.
- Finely grate peel from lemon and squeeze out 1/4 cup juice. Stir into fruit with Certo. Stir constantly until most of sugar is dissolved, about 3 minutes. Pour into clean jars or containers.
- Cover tightly and let stand at room temperature until set, about 8 to 24 hours. Once set, refrigerate for up to 3 weeks or freeze.
Nutrition (per serving)
- Calories
- 42,
- Carbohydrates
- 11 g,
FILED UNDER: No Cook
