Fresh Blueberry Jam
For the jam:
1 quart fresh blueberries (2 pints)
1 cup sugar
1 cup water
Place berries, sugar and water into a sauce pan and bring to
a boil, then lower to a simmer.
Make the corn starch slurry(below) and pour into the jam and bring back up to a boil for a minute or two or until it is thicker. Whisk in the gelatin sheet that has been placed in cold water for 5 minutes and water strained. Pour the jam into a container and cool. Can be stored for a week or frozen. Substitute with any berries or most fruit.
Make the corn starch slurry(below) and pour into the jam and bring back up to a boil for a minute or two or until it is thicker. Whisk in the gelatin sheet that has been placed in cold water for 5 minutes and water strained. Pour the jam into a container and cool. Can be stored for a week or frozen. Substitute with any berries or most fruit.
To make the corn starch slurry
½ cup water
2 tablespoons corn starch
Mix together with a spoon.
1 gelatin sheet, place in 1 quart of cold water for 5
minutes, then squeeze out liquid.
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