Blueberry Jam

I love canning. For some reason making food and putting it in a jar is so much fun to me. It is very exciting to think that you have your own little food stash that you made yourself.  When people are eating apples and nasty commercial canned fruit in the winter I love the thought of just reaching for a jar of real peaches.

Fortunately, I had the opportunity to go blueberry picking earlier in July. I was than able to make my favorite blueberry jam recipe! In to the jar it went before I ate it all. I look forward to eating it this winter with homemade yogurt, whole wheat biscuits or toast. 

  

Blueberry-Lime Jam

4 ½ cups blueberries

1 package powdered pectin

5 cups of sugar

1 tablespoon grated lime peel

1/3 cup lime juice

Crush blueberries on layer at a time. Combine crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.  Makes about 6 half-pints. 

Recipe From Ball Blue Book.

Happy Canning!