Blueberry Lemon Jam (made in AZ)

By á-47

Makes 4 half pints

Ingredients

• 3 cups blueberries
• 3 1/2 cups sugar
• 1 tea. finely grated lemon zest
• 1 Tbsp. fresh lemon juice
• 1 (3 oz) package liquid pectin
• or
• 4 cups fresh blueberries (6 oz. container = 1 cup)
• 2 cups sugar
• 1 pkg. (3 oz) lemon jello

Preparation

Step 1

Sterilize jars.

Wash, drain and lightly crush blueberries with a spoon (just enough to split the skins). Measure 2 1/2 cups crushed blueberries into a 6 qt. stainless steel pot. Stir in sugar and next 2 ingredients. Bring to a rolling boil, stirring occasionally. Boil 1 minutes, stirring constantly. Remove from heat, and immediately stir in pectin. Let foam settle (about 1 minute). Skim off and discard any foam.

Fill, seal and process jars for 10 minutes.

Recipe w/ jello: slightly crush 2 cups blueberries. Add remaining berries and sugar, mix well. Bring to a boil, stirring constantly. Remove form heat; stir in jello until dissolved. Pur hot jam into jars. Cover and cool and refrigerate.