Ingredients
4 1/2 cups crushed blueberries
4 tablespoons lemon juice
7 cups granulated sugar
2 pouches (each 3 oz) liquid pectin
Directions
- In a large, deep stainless steel saucepan, combine blueberries, lemon juice and sugar over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.
- Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
- Ladle hot jam into hot jars, leaving 1/4 inch headspace.
- Remove air bubbles and adjust headspace, if necessary, by adding hot jam.
- Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water.
- Bring to a boil and process for 10 minutes.
- Remove canner lid. Wait 5 minutes, then remove jars, cool and store
