mandarin-blue-cherry-jam

Mandarin Blue Cherry Jam

1 Review Add a Pic
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    1 d 35 m
RachtheBach
Recipe by  RachtheBach

“A great easy recipe for jam I found by using leftovers after hitting the blueberry patch in Michigan!”

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Ingredients

Adjust Servings

Original recipe yields 7 cups

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Directions

  1. Combine the blueberries, cherries, oranges, lemon juice, and pectin in a large pot; bring to a rolling boil. Stir in the sugar until it dissolves completely and the mixture returns to a rolling boil; boil 1 minute and remove from heat. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands, process for 5 minutes in a boiling water bath. Allow jars to cool slowly, creating a vacuum seal. Allow to sit at room temperature 1 to 2 days to allow jam to set. Refrigerate after opening.

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Review (1)

Rate This Recipe
jagette
4

jagette

This recipe had me at hello - The name is very clever. THe blueberries, however, seemed to overwhelm the taste of the cherries and the oranges. This is fine if you are extending a recipe - but I was hoping for one where you could taste all the flavors. I added more cherries, 1 TBSP fresh ginger (thinking Asian, as suggested by the Mandarin), and some orange zest. I never would have thought of the pairings on my own, so think Chef RachtheBach is talented.

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Nutrition

Amount Per Serving (56 total)

  • Calories
  • 101 cal
  • 5%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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