Blueberry/Cherry Jam

READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Measure fruit whole, I used my processor and pulsed until finely chopped, measure 4 cups of finely chopped fruit.
  • In large saucepan stir together prepared fruit, lemon juice and Certo Pectin Crystals.
  • Bring to a boil over high heat.
  • Add all sugar.
  • Return to a hard boil for 1 minute.
  • Remove from heat. Stir and skim for 5 minutes, to prevent floating fruit. Pout into hot sterilized jars to 1/4 inch from rim, Cover with lids and screw rings on tightly.
  • Process in a boiling water bath for 10 minutes (adjust processing time for about sea level).
  • Note: I ended up with about 6 3/4 half pint jars of jam. I always so up an extra jar and a couple extra lids when preparing them.
  • Cooked jams may be stored on shelf unopened for up to 1 year.
  • It's important to use sterilized jars, lids and utensils when preparing cooked jams.
  • Jars can be sterilized in the oven at 225F for 10 minutes and should be kept warm until filling time.
  • Lids should be placed in boiled water and kept warm until ready to use.
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