Canning Recipes Blueberry-Lemon Jam Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 1/2 cups blueberries -- fresh or frozen 7 cups sugar 2 tablespoons lemon juice Zest of 2 lemons 9 ounces liquid pectin Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw frozen berries.) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars leaving 1/4-inch of headroom. Wipe the rims clear and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature. This recipe yields about 6 half-pints. © 2008 canning-recipes.com contact