Blueberry Jam

  • 4 pints blueberries, washed and sorted
  • 1 lemon
  • 7 cups sugar
  • 1/2  teaspoon butter
  • 2 3-ounce pouches liquid pectin 

Crush blueberries one layer at a time. 

Measure 4 1/2 cups crushed berries into a large saucepot.

Add the juice of one lemon.

Add sugar all at one time.

Add butter.

Butter will help prevent foaming. 

Bring to full rolling boil, a boil that cannot be stirred down.

Add pectin, stirring constantly.

Return to boil and cook 1 minute, stirring constantly.

Remove from heat.

Skim off foam with metal spoon.

Ladle into hot sterilized jars, leaving 1/8 inch head space.

Clean rims of jars and cap with 2-part lids.

Process in boiling water bath for 10 minutes.

Remove from canner and cool. 

Makes nine 1/2 pint jars.

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