EatinEatOut : Fall 2012
WWW.EATINEATOUT.CA 13 1. Using a fine grater, remove 2 Tbsp orange rind; set aside. Peel and section oranges, removing all pith, seeds and membranes, and chop the fruit, reserving juices. 2. Place blueberries in large, deep, heavy- bottomed pot. Use a potato masher to crush about one-third of the berries to release their juice. Stir in orange rind, oranges with juice and lemon juice. Bring to a boil over high heat, stirring occasionally. 4 large oranges 3 cups blueberries 1/4 cup lemon juice 6 cups granulated sugar 2 pouches liquid pectin (3 oz each) 1/4 cup amaretto or orange liquer Blueberry Orange Amaretto Jam Buy now! 3. Add sugar in a steady stream, stirring constantly. Bring to a full boil over high heat, stirring constantly to dissolve sugar. 4. Immediately stir in pectin; return to full boil;. Boil hard for 1 minute, stirring constantly. 5. Remove from heat and skim off any foam. Stir in amaretto. 6. Ladle into sterilized jars to within 1/4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings until just tight. 7. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks. Makes six 8-oz jars.