Jamming is a scrumptious way to preserve Summer's bounty of berries.
Servings: 8 (8 oz. jars)
- 8 c. fresh blueberries
- 1 tsp. lemon zest
- 2 T. lemon juice
- 1 (1.75 oz.) box Sure-Jell fruit pectin
- 7 c. granulated sugar
- Mash blueberries in a Dutch oven. Add lemon zest, lemon juice, and pectin. Bring to a full rolling boil over high heat, stirring constantly.
- Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam.
- Ladle into sterile jars, leaving 1/4-inch head space. Wipe the rims with a clean damp cloth. Cover with sterile lids and bands; screw bands on fingertip tight.
- Process jam in a boiling water bath for 10 minutes OR the time recommended by your local extension for your area. Remove jars and place upright on towel to cool completely.
- Once jam has cooled, check seals by pressing the middle of lids with a finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Store sealed jars up to 1 year on the shelf.