Wednesday, August 4, 2010
Makes about 6 half pints
4 1/2 cups of crushed blueberries (People say this is about 1 1/2 quarts)
2 tbsp lemon juice
1/3 cup Dutch Jell Lite pectin
2 1/2 cups of sugar
1 1/2 tsp cinnamon (optional)
1. Prepare canner, jars, and lids.
2. Wash blueberries. Unless you know they come from a no-spray source, make sure you wash them. And make sure to pick all those little stems out. I've eaten one in jam before, and it wasn't the end of the world, but it also wasn't what I wanted in my jam.
4. Measure out sugar. Since the sugar needs to be added all at once, you need to pre-measure the sugar into a separate bowl before you start cooking the jam.
7. Wipe rims with a damp cloth/paper towel. Place heated lid on, screw ring to fingertip tight.
8. Place jars in the water bath canner, cover. Once the water starts boiling, set the timer for 10 minutes. After the time is up, cut the heat, take the lid off, and let them sit for 5 more minutes. After 5 minutes, take the jars out and set on a dish towel (I usually fold mine in half to make sure I don't melt the counter!) on the counter where they won't be disturbed for 24 hours (I've moved mine before 24 hours, but I always let them sit over night).
9. EAT! Or store them in a cool place out of sunlight for up to a year (I have some that are over a year old, but they are getting eaten before the new stuff!).
*Notes: The pectin I'm using doesn't require sugar to jell, so I decreased the amount of sugar. If you're using regular pectin, the recipes I saw called for 4 cups of sugar, and you can't decrease that or your jam won't jell. I recommend just following the recipe that came with the pectin, that's what I did before this year. Although, I always found that blueberry jelled REALLY well (probably due to the high pectin content of the berries). You'll also need to prepare more jars because the added sugars increasing the volume of the jam.