Ingredients

The following ingredients have 8 Servings
  • 10 cups fresh blueberries
  • 4-1/2 cups sugar
  • 1 1.75-oz. pkg. Sure Jell Premium Fruit Pectin
  • 1-1/2 teaspoons cinnamon
  • zest of one lemon
  • 1 teaspoon unsalted butter

Instruction

  • Sterilize jars, bands, and lids.
  • Working in batches, roughly chop 10 level cups of blueberries using the pulse function of a food processor. Place berries in a large Dutch oven or stock pot. Add 1/4 cup sugar, the package of Sure Jell, lemon zest, and butter.
  • Measure out the remaining 4-1/4 cups of sugar and place in a large bowl. Stir in the cinnamon.
  • Bring blueberry mixture to a rolling boil over high heat, stirring constantly.
  • Add remaining sugar and cinnamon and return to a full boil and cook for 1 minute, stirring constantly.
  • Remove from heat and skim off any foam with a metal spoon. Ladle jam into sterilized jars, wipe the rims and jars clean, then cover with a lid and screw on the band.
  • Place jars in the elevated rack of a canner. Once the rack is full, lower it into the canner and cover with water (at least an inch covering the tops).
  • Cover the canner with the lid and bring the water to a gentle boil. Process for 10 minutes.
  • Turn off the heat and carefully lift rack to remove jars. Place jars on a dish towel and allow to cool completely. Listen for the seals to pop, If one does not pop, check seal by pressing down in the center of the lid. If it springs back, it is not sealed and must be refrigerated.