Blueberry Lemon Jam (No Pectin Recipe)

This is a wonderful, slightly chunky jam made without Pectin. For a more intense Lemon Flavor, add an extra teaspoon of Lemon Rind to the recipe.

• Ready In: 30 mins
• Yields: 4-5 jars

Ingredients

• 6  cups blueberries
• 3 1⁄2 cups sugar
• 1⁄4 cup lemon juice
• 2  teaspoons  finely grated lemon rind

Directions

1. In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
2. Add remaining berries, sugar, lemon juice and lemon rind.
3. Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
4. Skim off any foam.
5. Ladle jam into hot jars to within 1/4" of top rim.
6. Can jam using preferred Safe Canning method.