Homemade blueberry jam- nothing beats the fresh taste of these delicious preserves! Recipe includes instructions on how to can jars for long term storage! Homemade Jam | Homemade Jam Recipe | Homemade Jam Packaging | Homemade Jam Healthy | Homemade Jam No Sugar | Homemade Jam Strawberry
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 6 cups granulated sugar 1/4 cup fresh lemon juice (approx. 2 lemons) 1 cup water 1.75 ounce powdered fruit pectin (small box) 1/2 teaspoon butter (optional, to help reduce foaming) Check below.
Instructions:
Step number one. Fill water bath canner (filled half way with water) to a simmer. Prepare jars, flat lids and screw bands according to manufacturer guidelines. (i.e. Wash jars and screw bands with hot, soapy water. Rinse well. Place jars on rack into simmering water to get hot (but do not boil water). Let them stay in hot water until ready to fill. Drain well. Place flat lids in a small bowl. Cover with boiling water and let them sit (off heat) for about 5 minutes (time this so that flat lids are ready when jam is being ladled into jars).
Step 02, Crush berries (1 cup at a time-it's easier that way-I use a potato masher). If you are going to use a food processor, do not puree. just lightly pulse ... you want little pieces of fruit!
Step three, Measure the EXACT amount of crushed blueberries into a LARGE saucepan (6-8 quarts). Add the lemon juice and water, and stir well to combine.
Thanks to: https://www.thegratefulgirlcooks.com/blueberry-jam/
