Enjoy this delicious blueberry jam on your biscuits, scones, or muffins, or make it and give it away.
This is an easy recipe to follow and prepare using fruit pectin.
- 6 cups blueberries, washed and picked over
- 2 tablespoons lemon juice
- 4 cups sugar
- 1 pouch (3 ounces) liquid fruit pectin
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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