I wish I could say I grew these berries myself or picked them from a farm, but I did not. Just bought them from my local grocery store. When the summer berries are at a good price, get them!
Wash and destem all of your blueberries. I also run my hand around in them and "feel" for any overly soft and mushy ones, and remove those.
Make sure you get everything out and ready. Sterilize your jars, simmer your lids, have the sugar ready to pour at once, and get your pots and pans out.
Do you see this pan??? THIS is the LOVE of my life, when it comes to large dutch oven pans!! My husband should be VERY jealous! It isn't a LeCreuset, but a Martha Stewart HEAVY enamelled cast iron dutch oven! My husband bought me this from Macy's last Christmas, and I almost forgot I had it when i was making all of my jams. So see, he shouldn't be jealous over this enamelled beauty since he bought it for me! It cleans up SO nice, and looks perfect when you are done, just like it was new. Love-Love!!!!
Bring your mashed fruit and pectin to a rolling boil. Then add your sugar, all at once. Return to a rolling boil for 1 minute, and ladle your fruit goodness into sterilized jelly jars. Put on the two-part lid, screw on the jar rings but not too tight, and return it to a boiling water bath for 10 minutes. After the 10 minute canning, take them out and let them alone on the counter. You will here the lids "ping", which is a good thing! After 24 hours, take off the rings ONLY, use your finger to try to lift up the top lid. If it comes up, it didn't take, and you will have to either put that jar in the freezer, give it away, or put it in the fridge to eat for later! Sometimes they don't all can, but this time all of my blueberry jams did.
Here they are, all done! I also rewipe the jars, because there tends to be some stickiness around the treads of the jars, even after canning. Make some pretty labels and you are done! Here is the blueberry jam recipe:
4 cups prepared fruit (buy about 4 pt. fully ripe blueberries)1 Tbl. lemon juice
1 box of SureJell Pectin
6 cups sugar, measured into separate bowl
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Simmer and do not boil the flat lids and screw bands in a saucepan. Let stand in hot water until ready to use. Drain well before filling.
CRUSH blueberries thoroughly, 1 layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice and pectin. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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