Blueberry Lemon Jam
Ingredients
Scale
- 5 cups blueberries
- 3/4 cup lemon juice
- 1 lemon, quartered, and thinly sliced
- 49 grams, or one box of powdered fruit pectin
- 6 cups sugar
Instructions
- Crush Blueberries in a large (4 quart) pot, and stir in lemon juice, sliced lemons, and pectin
- Heat over medium to high heat, stirring occasionally, until mixture comes to a boil
- Add sugar, all at once, and stir until dissolved
- Bring back to a full, rolling boil
- Boil for one minute
- Remove from heat, and skim foam
- Ladle hot jam into sterile jars, wipe rims clean, and screw down bands and lids
- Gently place jars of jam into a hot water bath canner, being sure the water level is at least one inch deep over the tops of the jars
- Place lid on canner, and bring to a full, rolling boil
- Boil half pints for 15 minutes, or pints for 20 minutes
- Remove from heat and let cool at least an hour
- If you need to remove jars from canner while still hot, lift carefully, covering the jars with a towel as you move them to protect from drafts
- Place on another towel, and keep covered until cool
- After 24 hours, check for seal, wash jars if needed, and store in a cool place out of direct light.