Ingredients
- 6 cups of crushed Blueberries
- 4 cups of Sugar
- 2 Tablespoons of Lemon Juice
Instructions
- Wash jars and bands in hot soapy water, rinse and set aside.
- Setup your stove for the hot water bath process.
- Place washed jars in large pot filled with water and boiling slightly.
- Jars need to boil for 15 minutes to sterilize.
- Sort through the berries, removing stems and any bruised berries.
- Wash berries by swirling them in cool water.
- Place berries in a large sauce pot, mash with a potato masher.
- Measure crushed berries to determine proper proportion of sugar.
- Place the berries on your stove over medium heat.
- Add the sugar.
- Add the lemon juice.
- Stir until sugar is dissolved.
- Bring heat up and cook berries as quickly as possible.
- Continue to stir the berries as they boil, don’t let them boil over.
- Check for proper gel. When ready, remove from heat.
- Ladle jam into the jars leaving 1/4 inch head space.
- Insert wooden skewer and run around inside edge to remove air bubbles.
- Wipe the top rim of the jar with a clean damp cloth.
- Center a new lid over the jar.
- Twist on a jar band and tighten finger tight. Do not force.
- Place the closed jars in your large pot with canning rack, lower the rack and make sure the jars are covered with about 2 inches of water.
- Cover and let process in this water bath for 15 minutes or as needed for your local Altitude.
- Lift rack and secure handles on lip of canner. Let sit for 5 minutes.
- Use a jar lifter and remove the jars. Set them on a folded towel in a draft free location.
- Do not move or disturb the jars for at least 24 hours.
- After 24 hours, check jars for proper seal.