** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Pour half of the blackberries into saucepan; cover and cook over low heat for about 10 minutes or just until softened.
2. Crush and press through sieve or food mill equipped with fine disc.
3. In large heavy saucepan, combine blackberry puree with remaining blackberries.
4. Crush; stir in lemon juice and sugar. Bring to full rolling boil over high heat and boil vigorously, stirring frequently, for 10 to 12 minutes or until jam sets.
5. Remove from heat; skim off foam. Stir for 2 to 5 minutes to suspend berries throughout jam.
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Dietary Notes:
This recipe is low-sodium with 2.5mg per serving, low-fat with 1.17g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 92% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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