Thursday, August 7, 2014

Blueberry Jam




















  • 4 pints blueberries, washed and sorted
  • 1 lemon
  • 7 cups sugar
  • 1/2  teaspoon butter
  • 2 3-ounce pouches liquid pectin
 
Crush blueberries one layer at a time. 
Measure 4 1/2 cups crushed berries into a large saucepot.
Add the juice of one lemon.
Add sugar all at one time.
Add butter.
Butter will help prevent foaming. 
Bring to full rolling boil, a boil that cannot be stirred down.
Add pectin, stirring constantly.
Return to a full boil and cook 1 minute, stirring constantly.
Remove from heat.
Skim off foam with a metal spoon.
Ladle into hot sterilized jars, leaving 1/8 inch head space.
Clean rims of jars and cap with 2-part lids.
Process in boiling water bath for 10 minutes.
Remove from canner and cool. 
Makes nine 1/2 pint jars.

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