I love blueberries…I LOVE LEMONS…and I sooooo like blending the two into a jam. I walked to the farmers market on California & Booth, that is held every Saturday during the summer & fall, and bought three baskets of fresh blueberries and two lemons.
Crush (I use a potato smasher) five (5) cups of blueberries (A raspberry hid in my bunch! The rascal!) and put them and the zest and juice of two large lemons into a large stock pot. Stir in a package of powdered fruit pectin and bring to boil over high heat (keep stirring). Add 5-1/2 cups of sugar all at once and bring to a rolling boil, stir constantly this time around. Boil for 1 minute after bringing the syrup to a rolling boil. Remove from heat. Ladle into prepared hot jelly jars, leaving a 1/4″ head space, wipe rims with a damp paper towel to clean…then add lid and screw band on. Place jars in canner making sure you have 1″ over the top of your jars, bring to a boil and process for 10 minutes (plus any additional minutes per your altitude)…I have to boil for 20 minutes. Remove from heat…leave in canner for about 5 minutes…take out your jars to cool. Then wait for the delightful pinging of the lids! 🙂
This is great on good ole peanut butter sandwiches. On pancakes. Frenchtoast. Scones. You name it!
Blueberry Lemon Jam:
5 cups blueberries (smashed)
zest and juice of 2 lemons
1 package powdered fruit pectin
5-1/2 cups sugar
Makes 6-7 half pints