Thursday, October 2, 2008

Homemade Blueberry Jam

Blueberries go on sale when they are in season, and are not too difficult to grow in your own garden. There's no better time to make some Homemade Blueberry Jam. Enjoy it on toast, biscuits, or mixed into plain yogurt.

Homemade Blueberry Jam

1 1/2 qt. ripe blueberries

1 box SureJell fruit pectin
4 cups sugar

Sterilize jelly jars with boiling water.

Finely chop blueberries in a food processor. Measure out exactally 4 cups and transfer to a pot. Add SureJell and bring to a full boil on high heat, stirring constantly. Stir in the sugar and return to a full boil for one minute, stirring constantly. Remove from heat and skim off any foam with a spoon.
Ladle hot jam into sterilized jars, filling up to 1/8 inch from the top. Wipe off jar rims and threads and cover with lids tightly.

Put jars in a big pot of water. The water should cover the jars by an inch or two. Allow the water to boil for 10 minutes to seal the jars. Remove the jars and allow to cool on a towel. After they cool, try to push the middle of the lid down. If it springs back, the lid is not sealed properly and needs to be kept in the refrigerator. Otherwise, you can store the jam in a cool, dark place.


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