Blueberry Jam

Submitted by ratherbeswimmin

"Posted by request"

 

• Ready In: 1hr 25mins
• Ingredients: 6
• Yields: 9 half-pint jars

ingredients

• 1182.95 ml crushed fresh ripe blueberries
• 29.58 ml strained fresh lemon juice
• 1656.13 ml sugar
• 2.46 ml unsalted butter
• 2 (170.09 g) package liquid pectin
• 1.23 ml ground cinnamon (optional)

directions

1. In an 8-quart pan, add the blueberries, lemon juice, sugar, and butter; combine.
2. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved; increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.
3. Stir in the pectin; return mixture to a full rolling boil, stirring constantly.
4. Boil, stirring constantly, for 1 minute; remove the pan from heat; skim off any foam; stir in the cinnamon, if desired.
5. To prevent the jam from separating in the jars, let jam cool for 5 minutes before filling the jars.
6. Gently stir jam every minute or so to distribute fruit.
7. Ladle the hot jam into hot jars, leaving ¼ inch headspace.
8. Wipe the jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
9. Process half-pint jars in a 200° water bath for 10 minutes, pint jars for 15 minutes.