Blueberry Jam

Step 1

Thaw and drain blueberries.

Step 2

Crush blueberries one layer at a time.

Step 3

Combine 3 cups crushed blueberries and lemon juice in a large saucepot.

Step 4

Stir in Fruit Jell pectin.

Step 5

Bring mixture to a boil, stirring constantly.

Step 6

Add sugar, stirring to dissolve.

Step 7

Return mixture to a rolling boil.

Step 8

Boil hard 1 minute, stirring constantly.

Step 9

Remove from heat.

Step 10

Skim foam if necessary.

Step 11

Preserve It-.

Step 12

Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.

Step 13

Wipe jar rim clean.

Step 14

Place lid on jar and tighten band, just until a point of resistance is met.

Step 15

Process 10 minutes in a boiling-water canner.

Step 16

Cool for 12 to 24 hours.

Step 17

Remove bands.

Step 18

Lids should be concave in middle.

Step 19

Yield: About 6 half pints.