Is there anything better than fresh summer blueberries? Savoring them year-round would have to be the answer. And you can capture the seasonal magic of blueberries in this simple homemade blueberry jam recipe.
- 6 half-pintsServings
- 6 cups blueberries (4 cups crushed blueberries; see recipe procedures, below)
- 2 tablespoons freshly squeezed, strained lemon juice
- 4 cups sugar
- 1 (1 3/4-ounce) package powdered fruit pectin
Place the blueberries in a flat-bottomed pan. Sort and stem the blueberries. Transfer the berries to a colander, and rinse under cold running water. Set aside.
Wash and dry the pan, and then add the blueberries back to it. Crush them, a quarter at a time, using a potato masher, until opened, but not pureed. Place the crushed blueberries and any juice into a mixing bowl.
Measure 4 cups crushed blueberries, including juice, and place into an 8-quart, heavy-bottomed, stainless steel kettle. Add the lemon juice, stir to combine, and set aside. Place the sugar in a medium mixing bowl, and set aside.
Sterilize half-pint jars like these Weck tulip jars, then let stand hot, upside down, on a clean tea towel to dry.
Add the pectin to the blueberry mixture in the kettle; stir well to combine. Over high heat, bring the blueberry mixture to a rolling boil, stirring constantly. Immediately add the sugar, and return the blueberry mixture to a rolling boil over high heat, stirring continuously. Boil the mixture exactly 1 minute (use a timer), stirring constantly. Remove from the heat and skim the foam off the jam.
Using a 1-cup measuring cup with a pouring spout, quickly pour the hot jam into the drained jars, leaving ¼-inch headspace. Wipe the jar rims and threads. Place hot metal lids on the jars, and screw the bands firmly.
Process 5 minutes in a boiling-water canner. Remove the jars from the canner and place them on a dry, wooden board that has been covered with a tea towel. Let the jars stand, undisturbed, for 12 hours to cool completely.
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