Friday, May 6, 2016

We Be Jammin'... Blueberry Chardonnay Jam

Blueberry Chardonnay Jam
Found on midwestliving

Makes 8 half pints 

5 cups fresh blueberries 

2 cups Chardonnay 

1-1 3/4 - ounce package regular powdered fruit pectin (1/3 cup) 

1 tablespoon lemon juice 

1 teaspoon butter 

5-1/2 cups sugar 

Place berries in a 6-quart heavy pot. Using a potato masher coarsely crush berries. (You should have 3 cups.) Stir in Chardonnay, pectin, lemon juice and butter. Bring to a full rolling boil over high heat; stirring constantly. Add sugar. Return to a full rolling boil and boil for 1 minute, stirring constantly or until jam sheets off a metal spoon. Remove from heat; skim off foam with a metal spoon. Ladle hot jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes.

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