Cooked Blueberry Jam Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 Cups of white sugar.
4½ Cups crushed Blueberries
2 Tbsp of lemon juice.
2 Packages of liquid Certo.
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Directions: |
Directions:1. Prepare for bottling the jam
a) Place mason jars in a 225 degree oven and sterilize for 20 minutes.
b) Place the jar lids and seals as well as ladles in a pot of boiling water and bring to a
boil.
c) Crush the blueberries (one layer at a time) with a potato masher.
2. Cooking the jam.
a) Combine the sugar, crushed blueberries and lemon juice in a large pot.
b) Stir and bring to a boil.
c) Continue stirring and boil hard for one minute.
d) Remove from heat and add the two pouches of liquid Certo.
e) Place the pot of jam on a protected surface and continue stirring for 5 minutes.
f) Skim off any foam that cannot be stirred away.
3) Preserving the jam
a) Remove the bottles from the oven and place together on a hot pad or protected
surface.
b) Pour the jam into the bottles, with a sterilized ladle and fill to within a 1/2 inch of the
top.
c) Cover with a Mason Jar seal and then apply the screw on lid. Finger tighten.
d) Set aside the Jars to settle and cool. When the seals on the jars "pop" downwards,
tighten the lids and move them to a cool dark place.
e) If the jars do not pop, place them in the refrigerator and eat within 2 or 3 weeks.
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Number Of
Servings: |
Number Of
Servings:Makes 5 (500ml) jars of blueberry jam. |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Nothing nicer than the taste of blueberries in the dead of winter.
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