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Blueberry-Meyer Lemon Jam

Source of Recipe


From "Preserving Your Backyard Harvest"



List of Ingredients



• 4½ cups blueberries
  
• 1 package powdered pectin
  
• 5 cups sugar
  
• 1 Tbsp Meyer lemon peel
  
• 1/3 cup Meyer lemon juice
  






Instructions



1. Sterilize the jars and keep them hot in the canning pot, and put the flat lids in a heat proof bowl; cover with simmering (boiling) water and let them sit, off the burner.
   
   
2. Crush blueberries, one layer at a time. Combine crushed blueberries and powdered pectin in a large saucepan. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon peel and juice. Return to a rolling boil (a boil that cannot be stirred down). Boil hard 1 minute, stirring constantly.
   
   
3. Remove from heat. Skim foam, if necessary. Ladle hot jam into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 15 minutes in boiling water canner.