Blueberries jam has a wonderful distinct flavour. The berries are sweet and don't require as much sugar as other jams. The jam will still set with the added pectin and lemon juice.
Ingredients
For 3 pints
- 1000 g blueberries
- 100 g water
- 700 g sugar
- 2 tbs lemon juice
- 1/2 package pectin (optional)
Steps
- Fill a canning kettle with water to the appropriate level and bring to boil. Reduce heat and keep ready at the boil until the jam is ready. Sterilize canning jars and lids.
- Pick over the blueberries to remove stems and leaves, and rinse them.
- Put the blueberries and water in a pot with at least three times the capacity of the batch.
- Cover and bring batch to a boil. When blueberries are all wetted, uncover. Keep at the boil, stirring occasionally, until the volume drops noticeably and mixture starts to thicken.
- Add the sugar to the blueberries, stir in to dissolve, and return to the boil. Continue to cook, stirring frequently, until the batch reaches 215 °F.
- Add the lemon juice and pectin.
- Continue to cook, stirring frequently, until mixture reaches the jellying point, around 221 °F.
- Can and seal jars in canning kettle 10 minutes.