Certo Blueberry Jam Recipe With Liquid Pectin

BLUEBERRY JAM

Steps:

• Rinse and drain the blueberries (fresh or frozen) and crush them using the potato masher method or my rolling pin and zip top bag method.
• Measure out 2 2/3 cup of crushed berries into a 6 quart stainless-steel or enamel Dutch oven.
• Stir in the lemon juice and the pectin.
• Over high heat, while stirring, bring the mixture to a full rolling boil that can not be calmed down when stirred.
• Add the sugar and stir to dissolve the sugar. Return to a full rolling boil Boil hard 1 minute, stirring constantly.
• Remove from heat and skin the foam, if necessary.
• Ladle the jam in to a hot jar, leaving 1/4 inch head space. Wipe the rim of the jar with a damp paper towel, removing any drips of jam.
• Center the lid on the jar. Apply the band and adjust to fingertip-tight. Using the jar lifter, place the jar in the boiling water canner.
• Repeat until the jars are filled. Be sure to complete a filling a jar from ladle to lifting before starting the next jar.
• Process the jar 10 minutes, adjusting time for altitude.
• Remove the jars from the water bath canner and place on clean towels to cool completely.

BLUEBERRY JAM

Steps:

• Thaw and drain blueberries.
• Crush blueberries one layer at a time.
• Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
• Stir in Fruit Jell pectin.
• Bring mixture to a boil, stirring constantly.
• Add sugar, stirring to dissolve.
• Return mixture to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Preserve It-.
• Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
• Wipe jar rim clean.
• Place lid on jar and tighten band, just until a point of resistance is met.
• Process 10 minutes in a boiling-water canner.
• Cool for 12 to 24 hours.
• Remove bands.
• Lids should be concave in middle.
• Yield: About 6 half pints.