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No-cook berry-pineapple jam

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  • Prep Time15 mins
  • Total Time15 mins
  • Makes5 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 11g.

One of the best taste combos we've done.

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