Preserving: Blueberry Jam 02 by Recipe Cottage

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	Blueberry Jam 02

		Spiced Blueberry Jam Yield: 3 cups 7 c blueberries (or two 12-oz packages frozen blueberries) 1/2 c plus 2 Tbsp apple-grape concentrate sweetener (see separate recipe) 2 tb orange juice 2 tb water 3/4 ts ground cinnamon 1/2 ts ground nutmeg 1/4 ts ground cloves 1/4 ts ground mace If using fresh blueberries, wash, drain and remove any bits of stem. In a 4-quart saucepan, combine the berries, apple-grape sweetener, orange juice, water, cinnamon, nutmeg, cloves and mace. Bring to a boil and reduce the heat to medium. Cook at a low boil 20 minutes, stirring often, until very thick. (To test for gelling, put about 1/2 teaspoon jam on a chilled saucer and place in freezer for 1 minute. If, when cooled, jam wrinkles when touched, it is done.) Skim the foam from the top of the jam during the cooking time. Ladle into freezer containers, leaving 1/2-inch headspace. Cool, cover and place in freezer. Apple-Grape or Pineapple Concentrate Sweetener Yield: 2 cups APPLE-GRAPE SWEETENER: 12 oz can frozen apple juice concentrate, defrosted 12 oz can frozen grape juice concentrate, defrosted PINEAPPLE SWEETENER: 12 oz can frozen pineapple juice concentrate, defrosted For the apple-grape sweetener: In a large saucepan, combine the apple and grape juice concentrates. Bring to a boil, reduce the heat slightly and cook at a low boil 15 to 20 minutes. Measure; you should have about 2 cups. Transfer to a jar and cool. Cover and refrigerate. For the pineapple sweetener: Pour the pineapple juice concentrate into a medium saucepan. Bring to a boil; reduce the heat slightly, and cook at a low boil 15 to 20 minutes. Measure; you should have about 1 cup. Transfer to a jar and cool. Cover and refrigerate. The sweeteners will have a 2-week shelf life in refrigeration.