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Blueberry Jam

A sure hit with your freshly picked berries

Ingredients: 

4 1/2 cups crushed blueberries

4 tablespoons lemon juice

7 cups granulated sugar

2 pouches (each 3 oz) liquid pectin

 

Directions: 

In a large, deep stainless steel saucepan, combine blueberries, lemon  juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.

Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store

Makes 8 half pints. Recipe from "Ball Complete Book of Home Preserving"

 

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912