Blueberry Jam

Prepare the canner and jars. Add water to a canner with rack; add cleaned jars and bring to a boil. Reduce heat to keep jars hot. The water should be high enough to be at least 1 inch above filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.Scald jars in boiling water and keep warm.

Pour about 3/4 of the berries into a large pot and mash. Stir in the remaining berries, sugar, and lemon juice. Stirring constantly, bring to a rolling boil which cannot be stirred down. Immediately add the pouch of fruit pectin. Stirring constantly, bring back to the boil and continue boiling for 1 minute. Skim off excess foam, if necessary, and ladle the hot berry mixture into prepared jars.

With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings firmly. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the preserves to a rack to cool completely.

Check for seals (the middle of the caps should have made a popping sound while cooling and will stay down.
Makes about 4 1/2 to 5 half-pints.

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