This canning recipe will yield 5 1/2 pints OR 11 half pints.
* 10 cups of fresh blueberries, enough to make 6-7 cups “prepared” blueberries (mashed down or chopped in food processor)
* 7 cups sugar (for low sugar pectin recipe use 4 1/2 cups sugar)
* 1/4 cup lemon juice
* 1/2 cup water
* 8 tbs real fruit pectin (or you can use 4 tbs of low/no sugar pectin)
Place your prepared blueberries into a large saucepan/pot and to it add your pectin, lemon juice and water. *NOTE: a trick to prevent your pectin from “clumbing” is to add 1/4 cup of your sugar to the pectin and stir it well before adding it to your blueberries.
Bring blueberry mixture to a full, hard boil.
Add remaining sugar to pot, and bring back to a full hard boil….. which is a boil that can NOT be stirred down.
Once returned to a hard boil, set your timer and stir CONSTANTLY for 1 minute.
Remove from heat. You are now ready to jar up your blueberry jam!
You need: 1/4″ headspace
Process time: 10 minutes in a water bath canner.
My You Tube Video on how to make this and can it, can be found here: