Blueberry jam recipe

Last year made blueberry jelly and was not real happy with it. So this year I decided to try jam and tweaked the recipe to make it the taste and texture wanted and it WORKED. So here it goes in the Wright recipe blog so that I can remember it for next year.

Here is what you need:

2 large pots (a good sized dutch oven or something that doesn't burn too easily AND a large canning pot for processing the jars).

1 good sized sauce pan (to place the lids and rings)

10 half pint jars

1 jar picker upper

tongs-i use to get the lids out with but they have something more precise for the job that you can buy.

10 cups of fresh blueberries-sorted and washed (none too hard and none too mushy)

1/2 cup of water

1/4 cup lemon juice (i just use the store bought kind)

1 small box sure-jell

5 ish cups of sugar- you can use any amount but i didn't measure precisely but i am sure it came out to around five cups. Some people use less some use more. i think 4 would have been fine too.

STEP 1. sanitize jars-wash with warm soapy water or put them in the dishwasher. I put them in the dishwasher on the sanitize cycle and heat dry, that way they are nice and warm and ready to handle the heat of the jelly. Also place lids and rings in another sauce pan almost to a boil.

STEP 2. Fill the Large canning pan about 1/2 full of water and turn on high heat.

Take the blueberries and blend in blender. Place in dutch oven on med. heat.

In a small bowl put box of sure jell with 1/4 cup of sugar and mix well.

STEP 3. Add the sure jell mixture, the 1/4 cup lemon juice, 1/2 cup water to the blended blueberries in the dutch oven. Bring to a good boil, stirring frequently, then add 5 cups of sugar, mix well. Bring to another good boil and let it boil hard for 1 min.

Step 4. Pour into glass jars, wipe off tops, seal with lids. Place in Large canning pan. Cover with 2 inches of water and bring to a boil for around 5-10 min.