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Blueberry Jam

“Puree the blueberries and it makes a jam with a jelly like consistency .”

INGREDIENTS
  • 4 1/2 cups crushed blueberries (just under 2 litre container)
  • 2 tablespoons lemon juice
  • 7 cups granulated sugar
  • 1 tablespoon butter
  • 2 pouch certo liquid pectin
DIRECTIONS
  1. Wash jars. Sterilize jars in stove at 250F for 20 minutes. Put lids in water and simmer for 5 minutes.
  2. Clean blueberries, crush with hand blender leaving some larger pieces.
  3. In large saucepan stir together prepared fruit, sugar, lemon juice and butter.
  4. Bring to hard boil (when you can’t stir down the boil) under high heat.
  5. Boil hard 1 minute.
  6. Remove from heat. Stir in certo.
  7. Stir and skim (not necessary with addition of butter) for 5 minutes to prevent floating pieces.
  8. Pour into sterilized jars about 1/4 inch from rim, being careful not to get jam on edges. Clean edges are needed to ensure jam jars will seal.
  9. Cover with lids and screw rings on tightly.

Yield: 9 small jam jars

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