Blueberry JamMmmm... Fresh blueberry jam on your toast in the morning!1 1/2 qts. blueberries (fresh or frozen, thawed/not drained) 2 tbsp. lemon juice 1 box Sure-Jel or Can-Jel 4 c. sugar Remove stems and crush fully ripe blueberries completely, one layer at a time.(Or blend them coarsley in a food processor.) Measure 4 cups of crushed fruit. Add more berries if necessary. Place berries in a very large kettle and stir in the lemon juice and the Sure-Jel or Can-Jel. Place over high heat and stir until the mixture comes to a hard boil. Immediately add the sugar and bring to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon; stir and skim 5 minutes to cool slightly and prevent floating fruit. Ladle into sterilized glass jars, leaving 1/2" space at top. Seal with lids. This recipe makes about 7 cups or 3 1/2 pints of jam. Return to jam and jelly index from blueberry jam recipe
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