BLUEBERRY JAM
Click HERE for printable recipe
7 cups white sugar
6 cups blueberries
2 packages of pectin (3 oz each)
6 pint-size jars
[I doubled mine and got 13 pint jars made. Have 1 or 2 extra jars ready just in case.]
Boil a large pot of water with jars, lids and rims inside. If you don't want to put jars in the boiling water, sterilize through the dishwasher and then pour boiling water inside them to keep hot for next step.
Measure out 7 cups white sugar, set aside.
Measure out 6 cups of blueberries and pour them into large sauce pan. Start mushing them immediately [it gets harder with more liquid in it]. That's a technical word, right? Slowly stir in sugar and bring to a boil and stir until sugar has been dissolved.
Add pectin, boil hard for 1 minute, then let sit for 10 minutes off heat.
Dump water out of jars, and fill them with blueberry mixture, using a ladle. Wipe the threads clean and twist on lids and rims really tight. Turn the jars upside down for 5 minutes. [just enough time to clean the mess up]
The flip the jars back right-side-up and let cool for several hours. The lids will "pop" and you will know its sealed.
Click HERE for printable recipe
click HERE for printable canning tips
