• 4 cups fresh blueberries (2 pints)
• 1 – 1.5 cups sugar
• 2 tbsp lemon juice
• 1 (1.75 oz) box pectin
Makes 2.5 - 12oz jelly jars
• Jelly Jars (used is ok, inspect for chips, cracks, etc) Note: a case of new jars comes with lids, rings & labels.
• NEW lids, if re-using Jars. (new cases of jars come with lids & rings)
• Pectin (the amount needed depends on how much Jam you are making)
• Rings (you can re-use rings, make sure they are not bent)
• Canning tool kit (if you do not already own one)
• Water bath/Canning pot
• Wash your hands.
• Fill the water canner pot nearly ¾ the way with water, and bring to a boil.
• Prepare work surface with supplies.
• Rinse blueberries well. Remove stems. You can either leave berries whole or crush.
• Combine the blueberries with sugar & lemon juice. Add to pot to cook on med-high heat.
• Bring berry mixture to a full boil. Stir constantly. Cook about 10 minutes.
• While berries are cooking, sterilize jars & lids in water for 10 min.
• (optional): Add up to 1/2 tsp butter or margarine to reduce foaming
• Stir in pectin & boil hard 1 full minute, stirring constantly.
• Remove from heat, skim foam if needed.
• Fill sterilized jars leaving ¼” headspace.
• Wipe rims of jar with cloth or paper towel.
• Add lid to jar.
• Add ring and tighten.
• Add filled jars to pot of boiling water. Make sure water level is 1-2” above jars. Do not let jars touch.
• When water comes back to a boil, put lid on pot & boil (process) jars for 10 minutes.
• Remove jars with jar lifter and place onto a towel- do not let jars touch.
• Let cool. As jars cool you will hear a ‘pop’. This is the vacuum seal being created during the cooling process.
• After the jars have cooled for 12-24 hrs, label, date & eat, store. Add a ribbon and place in a basket for gift giving.
My Jam went beautifully with my homemade bread....yum!