Its so easy and fun to make your own jam. Blueberry jam is one of my favorites!\r This recipe makes 5 ½ x half pint jars – 5 to store or give as gifts and ½ for you to eat right away.\r \r Ingredients:\r \r 4 cups blueberries, crushed* (about 6 cups whole berries)\r 3 tbsp lemon juice\r 4 ½ tbsp classic pectin\r 3 cups sugar\r \r * to crush blueberries, place in a single layer in the bottom of your pan and crush with a potato masher.\r \r Equipment:\r \r 8 qt. pan for jam\r Smaller pan for extra hot water\r Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.\r 6 half pint mason jars\r Funnel\r Jar-lifting tongs\r Ladle \r Magnetic lid lifter or tongs\r \r Buy equipment you need here:\r Waterbath Canner Starter Set - \r Half Pint Jars - \r Ball Classic Pectin - \r Ladle - \r \r - wash jars and lids with hot and soapy water and rinse well.\r - to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.\r - warm lids (do not boil) in smaller pan. \r - in 8 qt. pan, mix blueberries and lemon juice. Gradually stir in pectin.\r - bring mixture to a boil on high heat, stirring constantly.\r - add sugar all at once and stir to dissolve. Bring to a hard boil (that cant be stirred down) and then boil for 1 minute.\r - remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.\r - make sure theres no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.\r - place lids on top of jars and screw on bands until finger tight.\r - place jars in canner and lower into water. Make sure theres at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:\r \r Altitude (feet) Increase processing time\r 1001 - 3000 5 minutes\r 3001 - 6000 10 minutes\r 6001 - 8000 15 minutes\r 8001 - 10000 20 minutes\r \r - turn off heat, remove lid and allow jars to sit for 5 min.\r - remove jars from water and place on a towel for at least 12 hrs. During this time youll hear each of the lids pop as they seal.\r - check the jars have sealed properly – they shouldnt move up and down when you press in the middle of the lid. If a jar hasnt sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.\r - keep processed jars in a cool, dry and dark place. They will last for about 1 year.\r \r _________________________________________________________________\r Support this channel on Patreon!\r
