Blueberry JamCuisinart Original Recipe
Make use of late summer blueberries in
this quick and easy jam.
1 pound fresh blueberries
1 cup granulated sugar
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
1. Put all of the ingredients into the cooking pot of the Multicooker.
Stir to combine.
2. Set to Brown/Sauté at 375°F. Bring to a boil, uncovered, and then switch to Slow Cook on High for 1½ hours. Once mixture stops simmering, cover and allow to cook for the remaining time. Jam will continue to thicken as It it cools.
3. Cool to room temperature and then store in an airtight container in the refrigerator for up to 2 weeks.
ServingsMakes about 3½ cups
Nutritional information per serving (2 tablespoons):
Calories 37 (1% from fat) • carb. 9g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 11mg
• calc. 1mg • fiber 0g
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