- 8
Ingredients
- 5 cups fresh blueberries
- 6 1/2 cups sugar
- Grated zest and fresh-squeezed juice from 2 lemons
- 2 (3 ounce) envelopes liquid fruit pectin
- 8 half-pint canning jars, lids, and bands
Preparation
Step 1
1. In a large pot, combine blueberries, sugar, lemon zest and lemon juice. Bring to a rolling boil over high heat, stirring frequently.
2. Stir in pectin; return to a boil and boil for 1 minute. Remove from heat.
3. Sterilize jars, lids, and bands just before using for 10 minutes in simmering water or in the dishwasher. If using the dishwasher, refer to manufacturers instructions for time required so that you can plan your dishwasher cycle to end as your jam is finishing cooking. Remove jars one at a time when ready to fill.
4. While blueberry mixture is still hot, ladle into the hot, sterilized jars, filling to within 1/4 inch of the rim. Wipe rims with a clean, damp cloth, and seal jars with lids and bands.
5. Process in a boiling water bath for 15 minutes. Remove from water bath, and cool completely at room temperature before storing.