Blueberry Jam

I love anything blueberry, and this jam is like blueberry pie in a jar. It is easy to make and allows you to enjoy fresh blueberry flavor all year long. I like the texture of puréed blueberries, but if you prefer it with more fiber and larger bits of blueberry you can skip using the food processor and mash your berries by hand.

Blueberry Jam
8 c. fresh blueberries, rinsed and stemmed
1/4 c. fresh lemon juice
2-1/2 Tbsp. powdered pectin
1 (1-2 inches long) cinnamon stick
6 c. sugar

Begin by bringing a waterbath canner full of water to the boil. Sterilize lids by boiling  in a pot of water and run 8 half-pint jars in the dish washer. In a food processor pulse blueberries to a thick, chunky purée. You may need to do this in two batches if you have a smaller food processor (I find it easiest to grind 4 cups at a time). You need 5 cups of blueberry purée to make the jam. Pour into a large, heavy bottom pot. Stir in fresh lemon juice, pectin, and the cinnamon stick. Turn heat to high and, stirring constantly, bring to a rolling boil. Boil 1 minute then add sugar and return to a rolling boil. Boil 1 more minute. Remove from heat and spoon out cinnamon stick. Pour into jars. Wipe rims with a damp paper towel and screw on lids. Water bath for 10 minutes at sea level and 15 minutes at high altitude. Makes 8 half-pint jars.


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