Blueberry Jam
  • 4½ c. blueberries
  • 4 T. lime juice
  • 7 c. sugar
  • 2 pouches (3 oz. each) liquid pectin
  1. Prepare a boiling water canner with 8 (8 oz) jars and lids.
  2. In a large pot combine the blueberries, lime juice, and sugar. Stir constantly over high heat, bringing to a full, rolling boil.
  3. Add the pectin and stir. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
  4. Ladle the hot jam into the hot jars, leaving ¼ inch headspace. Remove any air bubbles and readjust headspace.
  5. Wipe the rims and center the lids on the jar. Screw down the band until it is fingertip tight.
  6. Place jars in the canner, cover with the lid, and process for 10 minutes. Remove from heat, remove lid, and allow to sit for 5 minutes.
  7. Remove the jars from the canner and cool for 24 hours. Test the seal and store for up to a year.
Source: Ball Complete Book of Home Preserving
Recipe by Hezzi-D's Books and Cooks at