You can substitute a 6-ounce bottle of pectin for the dry pectin.
INGREDIENTS | YIELDS 4 CUPS
4 cups blueberries
4 cups granulated cane sugar
1 cup orange juice
1 teaspoon orange zest
Pinch freshly ground nutmeg
1 1¾-ounce package dry pectin
Add the blueberries, sugar, orange juice, orange zest, nutmeg, and salt to the pressure cooker. Stir to combine.
Lock on the lid and bring to low pressure. Maintain pressure for 3 minutes. Remove from the heat and allow pressure to release naturally.
Remove the lid. Either process in a food mill to separate the pulp from the skins or push the blueberry mixture through a strainer.
Return the pulp to the pressure cooker. Place over medium-high heat, stir in the pectin, and bring mixture to a rolling boil, stirring constantly. Continue to boil and stir for 1 minute.
Skim off and discard any foam. Ladle into hot, sterilized glass containers or jars, leaving 1″ of headspace. Seal the containers or jars. Cool and refrigerate for up to 5 weeks or freeze for up to 8 months. (If you prefer, you can follow the instructions that came with your canning jars and process the preserves for shelf storage.)
Calories: 920 | Fat: 0.5g | Protein: 2g | Sodium: 65mg | Carbohydrates: 228g | Fiber: 5g