Wild Blueberry Jam

By JimMac

Ingredients

• 4-1/2 cups crushed blueberries, washed and
• stems discarded
• 2 T fresh lemon juice
• 7 cups sugar
• 2 pouches liquid Certo

Details

Servings 11

Preparation

Step 1

Method:

If using used jars, wash them and their lids in hot, soapy water; rinse with warm water. Place jars (new or re-used) in cold water, to cover. Bring to a boil and simmer until ready to use.

Measure exact amount of crushed blueberries in a large saucepot. There should be 4-1/2 cups of crushed blueberries. Stir in lemon juice. Add the exact amount of sugar to the blueberries and stir well. Bring mixture to a rolling boil, on high heat, stirring constantly with a wooden spoon. Add 1 t butter to the mixture. When it reaches a rolling boil, stir in Certo quickly and return to a boil - boil for exactly 1 minute, stirring constantly. Remove from heat.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with flat lids; screw bands tightly. Invert jars for 5 minutes and then turn upright. Let stand at room temperature for 24 hours. Store in a cool, dry place up to 1 year. Refrigerate opened jam up to 3 weeks