Blueberry Lemon Jam

We had this during our trip to Highlands, NC and it was fantastic, so I decided to make some. Here’s how I did it:

Ingredients:

4 cups frozen blueberries, thawed

4 1/2 tablespoons pectin

1/4 cup lemon juice

Zest from 2 large lemons

5 cups of sugar

Process about half the blueberries in the food processor until roughly chopped. Add the blueberries, pectin, and lemon juice to a large pot. Cook over high heat until the mixture boils and starts to thicken.

In the meantime, process the sugar with the lemon zest until the lemon zest is finely chopped. Prepare your jars and lids and bring the canner up to boiling.

Cook until the mixture begins to thicken and turns clear. Remove from heat and ladle into hot jars, leaving 1/4″ headspace. Add lids and rings and finger tighten. Process in hot water canner for 10 minutes for half pints and 15 minutes for pints. Let cool overnight. Remove rings and wipe jars. Label and store in a cool dark place.

I always use this pectin:

I prefer the reduced sugar recipes.