Blueberry Jam

If you're lucky enough to have access to The Bluberry Farm during the summer, you'll need to need to do something with all those delicious berries.

This is an easy way to remember the fun of the harvest throughout the year.

 

 

 

Ingredients:

• 6 cups blueberries, washed and picked over
• 2 tablespoons lemon juice
• 4 cups sugar
• 1 pouch (3 ounces) liquid fruit pectin

Preparation:

Prepare the canner and jars. Add water to a canner with rack; add cleaned jars and bring to a boil. Reduce heat to keep jars hot. The water should be high enough to be at least 1 inch above filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.Scald jars in boiling water and keep warm.

Pour about 3/4 of the berries into a large pot and mash. Stir in the remaining berries, sugar, and lemon juice. Stirring constantly, bring to a rolling boil which cannot be stirred down. Immediately add the pouch of fruit pectin. Stirring constantly, bring back to the boil and continue boiling for 1 minute. Skim off excess foam, if necessary, and ladle the hot berry mixture into prepared jars.

 

With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings firmly. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the preserves to a rack to cool completely.

 

Check for seals (the middle of the caps should have made a popping sound while cooling and will stay down.

Yield: 4 1/2 to 5 half-pints.