Jamming is a scrumptious way to preserve Summer's bounty of berries.
Course: Canning
Cuisine: American
Servings: 8(8 oz. jars)
Ingredients
8c. fresh blueberries
1tsp.lemon zest
2T.lemon juice
1(1.75 oz.) box Sure-Jell fruit pectin
7c.granulated sugar
Instructions
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.