Blueberry Jam (about 6 half-pints)
4 1/2 c blueberries, roughly chopped
1/4 c lemon juice
5 c sugar
1 c homemade pectin (recipe here)
Combine berries, pectin and lemon juice in a large sauce pan. Bring to a boil. Add sugar, stirring until dissolved. Bring to a boil. Boil hard for 1 minute stirring constantly. Skim foam if necessary. Ladle into hot sterilized canning jars leaving 1/4 inch head space. Adjust two-piece canning lids. Process 15 minutes in a boiling-water canner. Enjoy!
TTFN
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