Ingredients

Instructions

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