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Our favorite farm market (Blooms ‘n Berries in Loveland – near Cincinnati) has U-pick for blueberries this summer for the first time.  My daughter hurried down to pick about 2 quarts of the most flavorful blueberries I’ve ever tasted.  My 9-year-old granddaughter ate about a quart of berries out of hand, but I still had enough to make this beautiful dark jam.  The recipe makes 9 cups of jam and I used an assortment of pint and half-pint jars (the half-pint jars destined to be gifts to some special people).

FRESH BLUEBERRY JAM

  • 4 pts. blueberries (4-1/2 cups of crushed berries)
  • 2 Tblsp. lemon juice
  • 7 cups granulated sugar
  • 2 pouches CERTO liquid pectin

Makes 9 cups of jam 

Before beginning to cook the jam, do the following:

  1. Have pint and/or half-pint jars washed and sterilized.
  2. Bring a boiling water canner, half-full with water, to simmer.
  3. Pour boiling water over flat lids in saucepan off the heat.
  4. Measure lemon juice into small container.
  5. Measure sugar into large bowl
  6. Cut tops off pouches of pectin and set in a bowl.  Keep this near the stove.

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Place the berries in a large bowl and crush with a potato masher.
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I like to leave about half of the berries whole.

Mashed

Measure 4-½ cups of the prepared berries into a large heavy-bottom pot.  Stir in lemon juice and sugar.

On high heat, stirring constantly, cook the berry mixture to a full rolling boil (bubbles completely covering the pan that do not stop bubbling when stirred).  Keeping the pot on the heat, stir in the pectin from the two pouches.

Once again, bring to a full rolling boil, cook for exactly one minute longer.  Remove from heat.  Skim off any foam with a metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.

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Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands tightly.

Place jars on rack in canner.  Turn up heat to medium and start timing after water begins to boil.  Process for 10 minutes.  Remove jars and place on a rack to cool.  After jars are cool, check seals by pressing middle of lid with finger.  (If lid springs back, lid is not sealed and refrigeration is necessary.)  Let jars stand for 24 hours.  Processed, unopened jars can be stored for one year.

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See this web site for good information on home canning.