Blueberry Jam

Blueberry Jam

4 ½ C blueberries

2 Tbsp.  lemon juice

7 C sugar

½ tsp.  butter

2 pouches Certo Fruit Pectin, liquid type (1 box)

Prepare a water bath canner, jars, and lids according to safe canning guidelines. I follow the Ball Blue Book guidelines. Wash, steam and lightly crush blueberries.  Measure exactly 4 1/2 C prepared blueberries into a large saucepot. Stir in lemon juice. Stir sugar into blueberries in the saucepot. Add butter. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam. Pour immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars in rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a full rolling boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals according to safe canning guidelines.

Makes approximately 7-8 half pint jars.