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.
