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Blueberry Jam

There's nothing like homemade blueberry jam to chase away the winter blues! When berries are in season, put up a batch of jam; you'll be glad you did when summer is but a distant memory.

7 Half-pints


4 cups

fresh blueberries (rinsed and picked over (chop the berries if they're large))

3 Tbsp

fresh lemon juice

½ cup

warm water

1 ½ package

powdered fruit pectin

7 cups



Place the blueberries, lemon juice, and water in a large, nonreactive pan and bring to a boil over medium-high heat.

Add the pectin, stir to blend, and return the mixture to a boil. Slowly add the sugar, stirring constantly as you add it. Return the mixture to a boil and cook at a full boil for 1 minute, or until the jam flows off a spoon.

Fill hot sterilized jars with the hot jam to within 1/8 inch of the top rim. Make sure the rims are clean, then cover the jars cover with new, sterilized, hot lids. Immediately invert the jars for 5 minutes. This will ensure that a vacuum forms and the jars seal properly.

After 5 minutes, turn the jars right side up and let them cool on a rack overnight. Store unopened jam in a cool, dark place.


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