10 cups blueberries, rinsed and picked over
1 box (1.75 ounces) low-sugar powdered pectin
4 1/2 cups sugar, divided
1/4 cup lime juice
Zest from 1 lemon
Into an extra-large stockpot, place blueberries, then stir in pectin, 1/4 cup sugar, lime juice, zest and 1/2 cup water. Simmer 5 minutes. Bring heat to medium-high. Bring mixture to full rolling boil, stirring often, and add remaining sugar. Bring back to full rolling boil for one minute. Fill clean, sterilized jars to 1/4 inch headspace. Seal and process small jars 5 to 7 minutes and large jars 10 minutes in hot water bath. Yield: 9 half-pints.
Servings: 72. Serving size: 2 tablespoons. Per serving: 62 calories, 0.2 g protein, 0.1 g fat, 16.2 g carbohydrates, 0.6 g dietary fiber, 1 mg sodium, 14.5 g sugars
Tracey Stewart, Sam Houston Electric Cooperative