We all love jams and jellies spread on a slice of bread, in pies, in crepes or on top of ice creams. The problem is that conventional jam recipes contain so much sugar and preservatives – it is unbelievable. Usually you have to add 1,5 pounds sugar to 2 pounds of fruit, cook the fruits for hours until you get a sugary mixture with no vitamins in it anymore.
Blueberry-lemon Jam from Food.com: I love the combination of blueberry and lemon, so I can't wait to give this a try. From Ball Home Canning Products. It assumes you know safe and proper canning procedures.