With the delightful blend of blueberry and orange flavors, this tasty jam earned both a blue ribbon and the Judge’s Favorite award at the Champlain Valley Fair.
MAKES ABOUT SIX 8-OUNCE JARS
INGREDIENTS
- 4 cups crushed blueberries (3 to 4 pints whole blueberries)
- Grated zest of 1 large orange
- 2 tablespoons freshly squeezed orange juice
- 1/3 cup powdered pectin
- 4 cups granulated sugar
- 1/4 cup Triple Sec or other orange-flavored liqueur
INSTRUCTIONS
- In an 8-quart stainless steel stockpot, combine the blueberries, orange zest, and orange juice. Stir in the pectin. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
- Remove the pot from the heat and skim off any foam. Add the Triple Sec and stir until well blended.
- Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
