Whether you have years of experience making preserves or just a little, this simple recipe will tantalize you with the taste of summer blueberries year-round!
You will need:
To get jars ready, run them through a dishwasher, or wash in hot soapy water & rinse. You will need to sanitize the jars by boiling them for 10 minutes. Keep jars in hot water until used.
Put the jar lids into a pot of hot but not boiling water for 5 minutes. Leave the jars in the dishwasher on “heated dry” until you are ready to use them. Keeping them hot will prevent the jars from breaking when you will them with the hot jam mixture.
Crush blueberries, measure into a 6-8 quart pot. Squeeze the lemon juice into the pot. Measure out 5 cups of sugar, set aside.
Mix fruit pectin into berries. Place over high heat and bring to a full boil, stirring mixture frequently. Cook gently for 1 minute at full boil.Add 1 tsp of butter or margarine to help prevent foaming if desired.
Add sugar and stir until pot reaches a full, rolling boil. Boil for 1 minute, stirring constantly.
Remove from heat and skim foam off the top with a metal spoon.
Ladle into warm jars leaving no less than 1/8 inch from the top of the jar. Seal the lid and tighten the ring around jars, then process in boiling water bath for 5 minutes. Keep jars covered with at least 2 inches of water. Keep water boiling for duration of processing.
Remove jars from the water and let cool undisturbed in a draft-free area. Once cooled, they are ready to store. Use within 6-8 months.
New to canning or want to learn more about it? Don't miss our Home Canning Guide, where we will guide you through preserving your fruits and vegetables by canning them to enjoy year round.