Blueberry Lemonade Jam

4.7(7)

Oh yum.

by Karenpie·published 2009-08-10

Canning

Servings

Total time

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prep 30 min

Calories / serving

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Ingredients (5)

serves

Instructions (4 steps)

01Wash jars, bands and lids. Submerge 9 half-pint jars in a large pot or canner full of simmering water (make sure you put something in the bottom of the canner so the jars don’t come in direct contact with the bottom of the pot). Put flat lids in small saucepan of simmering water.
02Pour crushed blueberries into an 8 qt. stock pot. Mix low-sugar Sure-Jell with 1/4 c. of the sugar and stir into blueberries. Add enough water to the 1/3 c. lemon juice to equal 1/2 c. total fluid. Stir lemon-water into blueberries. Bring to a boil then add the rest (3 1/4 c.) of the sugar. Return to a hard, rolling boil and boil for one minute. Remove from heat and stir in lemon zest.
03Empty half-pint jars of water one at a time and ladle in blueberry mixture, leaving 1/8 inch head space. Wipe jar rim and put on flat lid. Screw on band. Return to simmering water in canner. When all jars have been filled, place lid on canner and bring water to a boil. Process 10 minutes in water-bath. Cool on counter, away from drafts.
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Not rich — missing servings, total time, or calories.