Description
Classic Blueberry Jam From the America’s Test Kitchen Foolproof Preserving Change: adding Lime zest 2 ¾ cups of sugar 2 tbsp Sure-Jell for less or No Sugar Needed Recipes 25 oz (5 cups) Blueberries 2 Tbsp bottled Lemon Juice 1 teaspoon grated Lime Prep: 5 minutes Cook: 15 minutes Process: 10 minutes Yield: four 8 oz jars 1. Set Canning rack in large pot, place four 8 oz jars in rack and add water to cover by one inch. Bring to simmer over medium heat, then turn off heat and cover to keep hot. 2. Combine ¼ cup sugar and Sure-Jell in bowl. Bring blueberries, lemon juice and lime zest to simmer in Dutch over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until blueberries have softened and released their juice about 5 minutes. 3. Bring mixture to boil over high heat. Wisk in Sure-Jell mixture and bring to boil. Whisk in remaining 2 ½ cups of sugar and bring to vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat and skim off any foam from the surface of jam using spoon. 4. Place dish towel flat on counter. Using jar lifter, remove jars from the pot draining water back into the pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jam into the hot jars, leaving ¼ inch headspace. Slide wooden skewer along inside edge of jar and drag upwards to remove air bubbles. 5. While jars are hot, wipe rims clean, add lids, and screw on ring until fingertip tight. Return pot of water with canning rack to boil. Lower jars into water, cover, and bring water back to boil then start timer. Cooking time for our altitude is 10 minutes. After 10 minutes turn off heat and let cool for 5 minutes. Remove jars from pot, let cool for 24 hours. Remove rings, check seal and clean rings. a. Sealed jars can be stored for up to a 1 year. http://www.actontv.org
