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Cat's Blueberry Jam

Source of Recipe


My own creation



List of Ingredients



• 4½ cups blueberries (picked over for stems and debris, and washed)
  
• 1/3 cup lemon juice
  
• 1 Tbsp grated lemon peel
  
• 1 package powdered pectin (such as Sure-Jell)
  
• 5½ cups vanilla sugar * (or you may use the same amount of regular white granulated sugar)
  






Instructions



1. Wash and then crush the blueberries, one layer at a time, in a saucepan (I like to leave some of them whole for a better texture). Add lemon juice and peel. Stir in pectin thoroughly and bring to a full, rolling boil over high heat.
   
   
2. Add the sugar steadily, stirring, until it is dissolved. Return the mixture to a full, rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam, if necessary.
   
   
3. Ladle jam into hot, sterilized 8-ounce jars, leaving ¼-inch headspace. Wipe rims and adjust two-piece caps (finger-tight). Place jars on a rack in a water bath canner filled with water. (The water should cover the jars by 2 inches.) Bring to a boil and process 10 minutes once the water begins boiling. Remove jars and place on folded towels. Let them rest for 24 hours before storing. After 24 hours, check for seals on all jars by making sure the centers of the lids don't flex up and down. (They should be indented in the center and they should have no "give" when pressed with your finger.)
   
   Store for up to 1 year in a cool, dark, dry place. Refrigerate after opening.
   
   Yield: About 6 (8-ounce) jars
   
   






Final Comments


* Vanilla sugar is when a vanilla bean has been added to white granulated sugar. The bean is cut in half and buried in the sugar, covered, and left for a week or two to allow the vanilla to permeate through the sugar. This vanilla sugar can be used in place of regular sugar and adds a wonderful vanilla flavor to desserts.