Homemade Blueberry Jam - A Wonderful Way to Preserve Fresh Summer Fruit for the Whole Year! скачать в хорошем качестве

Homemade Blueberry Jam - A Wonderful Way to Preserve Fresh Summer Fruit for the Whole Year!

Blueberry Jam 4 1/2 cups crushed blueberries 4 Tablespoons lemon juice 7 cups granulated sugar 2 pouches (3 ounces each) liquid pectin Prepare your water bath canner and rack; and wash your jars. Place your clean jars in the canner and fill with water to about 1 inch above the jars. Cover the canner and bring the water to a boil. Wash and stem your blueberries. Crush the berries and measure out exactly 4 1/2 cups of crushed berries. In a large, deep kettle, combine your crushed blueberries, lemon juice, and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Add the contents of both pouches of liquid pectin. Bring back to a rolling boil, stirring constantly for one minute. Remove from the heat. Skim off any foam if you don’t want it in your jam. Remove one jar at a time from the canner, pouring the hot water back into the canner as you remove the jar. Ladle the hot jam into your hot jars, leaving 1/4 inch headspace. Wipe the jar rim and threads with a clean, damp cloth or paper towel. Top the jar with a flat lid and a screw band. Return the filled jar to the boiling water in the canner. Repeat these steps until all the jars are filled and in the water bath canner. Make sure there is at least 1-2 inches of water above the jars in the canner. Cover the canner with a lid and bring the water to a full rolling boil over high heat. Once the water is boiling hard, boil for 10 minutes. Turn off the heat, remove the lid, and let the canner sit for five minutes. After five minutes, remove the jars, lifting them out of the hot water without tilting them. Place the hot jars on a towel. Do not dry the lids or jars at this point. Leave them undisturbed for 24 hours. When the jars have cooled for 24 hours, check the lids to make sure they have sealed. Any jar that has not sealed properly must be refrigerated and the jam should be used within a week or two. For the jars that have sealed well, use a damp cloth to wipe off any water residue from the jars and the lids. Store in a cool, dark place for up to one year. CONTACT INFORMATION: Come Sit At My Table P.O. Box 1041 Mt. Sterling, KY 40353 If you would like to order our cookbook, please use either the Reformation Publishers OR the Amazon link below. https://www.reformationpublishers.com (scroll to the bottom of the page for our cookbook) https://www.amazon.com/Come-Sit-At-My... #jam #blueberry #blueberryrecipe #blueberryjam