Blueberry Jam

Here is another canning recipe to add to your repitoire.
Its always good to have a few of these things on hand.
It is best to use fresh blueberries.

Don't tell anyone, but I used frozen blueberries
I got them last season and I am just now making jam.
I know, I know I am a procrastinator!
When I picked these, things were a bit hectic, so I put them in the freezer.
I then did what I normally do, promptly forgot about them
Until now.
So enjoy these yummy blueberries with your toast or biscuit.

Blueberry Jam


3 pints blueberries
7 cups sugar
2 tablespoon lemon juice
1 teaspoon lemon zest
1 package fruit pectin


In a large pot combine blueberries sugar and lemon juice. Mix well
Cook over high heat stiring constantly until until mixture comes to a complete boil. Allow to boil for one minute. Remove from heat and stir in the fruit pectin
Transfer to hot sterile jars.
Make sure you leave 1/4 to 1/2 inch head space, and seal. Make sure you wipe the top of the jar with a wet towel to insure a secure seal.
Process in a water.
For about 10 minutes.
If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.

Peace be with you,