Blueberry jam

By dette

Ingredients

• 2 pints frozen blueberries
• 2 tbsp lemon juice
• 1 ouch ball 100% natural Fruit Jell Pectin
• 5-1/4 cups sugar

Details

Servings 7

Preparation

Step 1

Thaw and drain blueberries. Crush blueberries one layer at time. Combine 3 cup crushed blueberries and lemon juice in a large saucepot. Stir in Fruit Jell pectin. Bring mixture to a boil, stirring constantly. Remove from heat. Skim foam if neccessary.

Ladle hot jam into hot Ball Collection Elite 8 oz jelly pots to 1/4 inch below rim. Wipe jar rim clean. Place lid on jar and tighten band, just until a point of resistance is met. Process 10 minutes in a boiling-water canner. Cool for 12-24 hours. Remove bands. Lids should be concave in middle.

Yield: aobut 6 half pints.