Directions: |
Directions:PREPARE JARS for CANNING:
Prepare a water bath canner and jars. Fill a pot halfway with water and put in cleaned jars. Bring to a boil and simmer to keep jars hot.
Put the lids in a small saucepan, add water, and bring almost to a boil. Lower the heat to very low to keep the lids hot.
MAKE the JAM:
In a large pot over medium heat, add about 3/4 of the berries and mash.
Add in the remaining berries, sugar, and lemon juice. Stirring constantly, bring to a rolling boil.
Add the pouch of fruit pectin. Stirring constantly, bring back to a boil and continue boiling for one more minute.
If necessary, skim off excess foam.
Carefully ladle the hot berry mixture into the prepared jars, or use a funnel, leaving enough headroom—1/4 inch is recommended. Be mindful that this preparation is very hot.
With a clean dampened cloth, wipe the rims of the jars, and gently tap the jars to release any air bubbles.
Place the flat lids on the jars. Firmly close caps with screw-on rings.
CAN the JAM:
Arrange the filled jars in the canner and add more water, as needed, so the jars are submerged under at least one inch of water.
Bring to a full boil. Cover and continue boiling for 10 more minutes.
Carefully remove the jars and place them onto a rack to cool completely.
Once cooled, check for seals: The middle part of the caps should have made a popping sound while cooling and will stay down. If any of the jars haven't sealed, you can refrigerate those jars and use them within a month. Alternatively, pour the jam in an adequate freezer bag or container and use it within a year.
Label the cooled, sealed jars with the contents and the date.
STORE:
Store your canned unopened jars of blueberry jam in a cool, dark place, and keep for up to a year. You may notice that the jam begins to darken and thin toward the end of that period, so be sure you are using the jam within that time limit.
Once you open your jar, it has to be stored in the refrigerator and used within a month. |
This recipe for Blueberry Jam is from