Homemade Blueberry Jam

Ingredients

Fresh blueberries

4 cups, rinsed and stemmed

Granulated sugar

5 cups

Lemon juice

1/4 cup, freshly squeezed

Pectin

1 package (1.75 oz or 49g)

Butter

1 tablespoon (optional, to reduce foaming)

Instructions

1. In a large saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Stir gently to mix.
2. Cook the mixture, stirring occasionally, until the blueberries begin to release their juices and the mixture comes to a boil.
3. Once boiling, add the pectin while stirring continuously. Bring to a vigorous boil for 1-2 minutes or until the jam thickens and reaches your desired consistency.
4. If using, add the tablespoon of butter to reduce foaming and improve clarity.
5. Remove the saucepan from heat and let the jam cool for about 5 minutes. This will help the fruit settle.
6. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean cloth to ensure a good seal.
7. Seal the jars tightly with sterilized lids and allow them to cool completely at room temperature.
8. Once cooled, store in the refrigerator for up to a month or process in a water bath for long-term storage.