Blueberry Jam

By BlueSchmoo

Marthastewart.com

Can be processed in boiling water bath per BALL Canning book
1/2 pints in Boiling water bath canner, fill jars leaving 1/4 in headspace, process for 15 minutes

Ingredients

• 3 Cups (1 1/2 Cups)
• 4 cups blueberries (2 Cups)
• 3 1/2 cups sugar (1 3/4 Cups)

Details

Servings 3
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

1. Preheat oven to 250 degrees. Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries (1/2 cup) in a medium heavy-bottom nonreactive saucepan.

2. Add remaining 3 cups berries (1 1/2 cups) and 1/2 cup (1/4 cup) water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.

3. Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.

4. Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.