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INGREDIENTS 6 pints (12 cups) blueberries 2 Tablespoons lemon juice 3 cups sugar (raw or turbinado sugar) DIRECTIONS Sort through the blueberries and wash thoroughly. Prepare canning jars, lids and rings in a boiling water bath. Place berries into a deep stock pot. Over medium heat, crush the berries with a potato masher. Continue until most of the berries are mashed and a pool of juice bubbles. Add lemon juice to blueberries. Stir well and bring the mixture to a boil. Add the sugar all at once and stir until liquefied. Return to a boil, stirring constantly and boil hard for two or three minutes. Reduce heat to low and simmer until thickened, stirring occasionally. When jam is desired consistency (it will thicken as it cools), remove from heat. Pour into prepared jars, wipe rims, seal and process in a boiling water bath for 10 minutes. Allow jars to cool and listen for the “ping” that says they have safely sealed. Refrigerate any unsealed jars and use first. Store sealed jars in a cool, dark place. Copyright © 2014 Stefanie Samara Hamblen |
