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Jamlady's Blueberry-Almond Preserves

4 cups chopped blueberries (make sure you processor-chop them)
4 cups sugar
1 1 3/4-ounce box regular powdered pectin
2 tablespoons lemon juice
1/2 teaspoon butter (optional)
1 tablespoon pure almond extract

Boil the blueberries, lemon juice, butter, and pectin for 1 minute. Add the sugar: boil for 1 minute more. Add the almond extract and boil for 1 more minute. JSP/RWB5(4OZ)10(8OZ). Either can the preserves or use them in thumbprint cookies, tarts, jelly roll cake, or on small pancakes or fritters. You can also make coffee cakes or jam breads using these preserves. For the recipes for the cookies and tart dough, jam bread, jam coffeecake, or several jelly roll cake recipes, consult The Jamlady Cookbook (ISBN 1589802357- Pelican Publishing, 2005). [JSP = Jar, Seal, and Process. RWB = Rolling Water Bath for 5 minutes for 4-ounce jar.] Questions: Jamlady@Jamlady.com or Jamlady.com. An original recipe submitted by Bev Alfeld, author of The Jamlady Cookbook.


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