It’s July and I am still picking blueberries from our bushes in the yard! I decided to make this easy jam to give as gifts to my friends. These 4 oz jars are the perfect size for sharing. I know they will love it.
By Pat Savoie
Ingredients
4 1/2 cups blueberries
2 Tbsp lemon juice
7 cups sugar
2 pouches Certo (pectin)
Method
Pulse blueberries in food processor or mash by hand until you measure 4 1/2 cups. Pour in a large, deep stainless steel saucepan and add lemon juice. Stir in sugar and heat until mixture comes to a full rolling boil (one that won’t stir down), stirring constantly. (Be careful, hot mixture will rise quickly when it comes to a boil) Stir in both pouches of Certo and return to a full boil, then boil for exactly 1 minute.
Savoie's Blueberry Bushes
Remove from heat and ladle into prepared jars. Wipe rims and apply lids. Finger tighten bands. Process in boiling water bath for 10 minutes. Cool jars on the counter. Lids should pop when sealed. If lid does not seal, return to simmering water bath for 15 minutes.
Be sure to check out our other jam recipes. Click on the Canning category to browse them.
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