Simple Way to Make Perfect BLUEBERRY - LEMON JAM

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Before you jump to BLUEBERRY - LEMON JAM recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with everyone being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone's active contribution. Each and every family must start creating changes that are environmentally friendly and they should do this soon. Read on for some ways to go green and save energy, mainly in the kitchen.

A lot of electricity is consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn't that difficult. A lot of it truly is merely utilizing common sense.

We hope you got benefit from reading it, now let's go back to blueberry - lemon jam recipe. To make blueberry - lemon jam you only need 5 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make BLUEBERRY - LEMON JAM:

1. Provide 4 1/2 cup of blueberries ( about 1 & 1/2 lbs ).
2. Use 1/3 cup of lemon juice.
3. Take 2 tsp of grated lemon peel.
4. Provide 6 1/2 cup of granulated sugar.
5. Get 2 of - 3 ounce pouches ball liquid pectin.

Steps to make BLUEBERRY - LEMON JAM:

1. Wash blueberries and lemon under cold running water. Drain. Crush blueberries one layer at a time using a potato masher. Grate lemon peel. Measure 2 tsp. Grated lemon peel. Cut lemon in half . Remove seeds. Juice lemon. Measure 1/3 cup juice..
2. Cook crushed blueberries, grated lemon peel and juice in a large sausepan. Bring mixture to a boil over medium high heat. Add sugar . Stirring until sugar dissolves. Bring back to a rolling boil that cannot be stirred down. Stir in pectin. Boil hard for 1 minute. Stirring constantly. Remove from heat skim off foam if necessary..
3. Fill hot jam into a hot jar. Leaving 1/4" headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip tight. Place jar on the rack elevated over simmering water in boiling water canner . Repeat until all jars are filled..
4. Lower the rack into simmering water. Water must cover jars by 1". Adjust heat to medium - high. Cover canner and bring water to a rolling boil. Process half pint jars 10 minutes. Remove from canner. Do not retighten bands if loose. Cool 12 hours. Check seal. Label & store jars...

Over a gentle heat, dissolve the sugar, stirring regularly (do not simmer). One the sugar has dissolved crush about half of the blueberries with a potato masher leaving the other half whole. Test to see if it has "set" by spooning a bit onto a cold plate. Add blueberries, sugar, and lemon juice to a medium saucepan. Stirring frequently, cook over medium high heat until blueberry mixture comes to a rolling boil.

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