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Blueberry Jam Recipe

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This recipe for Blueberry Jam is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound fresh blueberries
2 Tablespoons lemon juice, fresh
3 Tablespoons pectin
3 1/3 cups sugar
Directions:
Directions:
1. Rinse and drain blueberries (fresh or frozen) and crush them using potato masher method or rolling pin and ziplock bag method.
2. Measure out 2 2/3 cups of crushed berries into a 6 quart stainless steel or enamel Dutch oven.
3. Stir in the lemon juice and pectin.
4. Over high heat, while stirring, bring the mixture to a full rolling boil that can not be calmed down when stirred.
5. Add the sugar and stir to dissolve the sugar. Return to a full rolling boil hard for 1 minute, stirring constantly.
6. remove from heat and skim the foam, if necessary.
7. Ladle the jan into a hot jar, leaving 1/4 inch head space. Wipe the rim of the jar with a damp paper towel, removing any drips of jam.
8. Center the lid on the jar. Apply the band and adjust to fingertip tight. Using the jar lifter, place the jar in the boiling water canner.
9. Repeat until the jars are filled. Be sure to complete a filling a jar from ladle to lifting before starting the next jar.
10. Process the jars 10 minutes, adjusting time for altitude.
11. Remove the jars from the water bath canner and place on clean towels to cool completely.
Personal Notes:
Personal Notes:
*After 24 hours, test lids for seal, remove rings and store in a cool dry place.
*Be sure to store any jars with lids that did not seal in the refrigerator.

 

 

 

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