INGREDIENTS:
- 6 cups blueberries
- 7 cups sugar
- 2 (3 oz) packs of pectin
- 3/4 tsp unsalted butter
- 3 tbsp lemon juice
DIRECTIONS:
Combine the blueberries, lemon juice and 3 and a half cups of sugar in a pan and let stand for 1 hour. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves. Bring the mix to a boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates. Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again. Add the pectin and stir constantly. Boil for 1 minute. Skim off the foam. Allow the jam to cool for 7 minutes before adding it to canning jars. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.
