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Blueberry-Lemon Jam

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"


Recipe Introduction

"This lickety-split jam is a great way to use up extra blueberries. You'll have it sealed in jars and cooling on the windowsill in less than an hour. Though you can use it sooner, it achieves its ideal texture about three weeks after canning."

List of Ingredients

â—¦ 3 cups fresh blueberries
â—¦ 3 ½ cups sugar
â—¦ 1 teaspoon finely grated lemon zest
â—¦ 1 tablespoon fresh lemon juice
â—¦ 1 (3-ounce) package liquid pectin


Recipe

Sterilize jars, and prepare lids.

While jars are boiling, wash, drain, and lightly crush blueberries with a spoon (just enough to split the skins). Measure 2 ½ cups crushed blueberries into a 6-quart stainless steel or enameled Dutch oven. Stir in sugar and next 2 ingredients. Bring to a rolling boil, stirring occasionally. Boil 1 minute, stirring constantly. Remove from heat, and immediately stir in pectin. Let foam settle (about 1 minute). Skim off and discard any foam.

Fill, seal, and process jars, leaving ¼ inch headspace and processing 10 minutes. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Makes 4 (½-pint) jars for the shelf