Prep 20 mins
Cook 30 mins
Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!
- Thaw and drain blueberries.
- Crush blueberries one layer at a time.
- Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
- Stir in Fruit Jell pectin.
- Bring mixture to a boil, stirring constantly.
- Add sugar, stirring to dissolve.
- Return mixture to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Preserve It-.
- Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
- Wipe jar rim clean.
- Place lid on jar and tighten band, just until a point of resistance is met.
- Process 10 minutes in a boiling-water canner.
- Cool for 12 to 24 hours.
- Remove bands.
- Lids should be concave in middle.
- Yield: About 6 half pints.
First time jam maker here -- this recipe was very easy to make and tasted awesome. After the jam had set (24 hours), my boyfriend and I cracked open a test jar (these were holiday gifts) to try it out. He spent the next thirty minutes making "jam sandwiches" as he called them. One little tip that I found somewhere else on the web ... let the jam stand for a few minutes in the cooking vessel before putting it in the jars -- the extra time will allow the jam to start to gel slightly and prevent all the fruit from floating to the top of the jars as they gel.
Delicious! used two bags of 16 oz frozen blueberries, and the powdered pectin, and it came out great... 8 half-pint jars, and it already appears to be jellying. We used some on pancakes the same night and it was delicious, even while still warm! would definitely consider making it again.
Used fresh blueberries, doubled the recipe and ended up with 10 half-pints of delicious jam!! This is a keeper! It will be a staple next to my strawberry jam & apple jelly!