Blueberry and Raisin Jam So Tasty

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Blueberry and Raisin Jam

"I had a overabundance of blueberries but I couldn't discover a recipes I appreciated so I attempted some thing new and made this very tasty jam. Enjoy!"

Ingredients :

12 oz. Raisins
half of cup orange juice
4 pints fresh blueberries
1 (1.75 ounce) package powdered low-sugar pectin
four cups white sugar

Instructions :

Prep : 10M	Cook : 10M	Ready in : 35M

Blend raisins and orange juice in a blender or food processor till smooth; switch combination to a pot. Blend blueberries in blender or meals processor till pureed; add to raisin aggregate. Stir pectin into fruit combination and bring to a boil. Mix sugar into fruit aggregate; boil, stirring regularly, till sugar is dissolved, approximately five extra minutes.
Sterilize the jars and lids in boiling water for 10 mins. Pack the jam into the new, sterilized jars, filling the jars to within 1/4 inch of the pinnacle. Run a knife or a thin spatula across the insides of the jars once they were stuffed to get rid of any air bubbles. Wipe the edges of the jars with a wet paper towel to eliminate any meals residue. Top with lids, and screw on earrings.
Place a rack in the bottom of a massive stockpot and fill midway with water. Bring to a boil and lower jars into the boiling water the use of a holder. Leave a 2-inch area between the jars. Pour in more boiling water if essential to deliver the water degree to at the least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and manner for 10 mins.
Remove the jars from the stockpot and location onto a cloth-protected or timber surface, numerous inches aside, until cool. Once cool, press the pinnacle of each lid with a finger, making sure that the seal is tight (lid does not pass up or down in any respect). Store in a cool dark vicinity.

Notes :

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