How to make it

  • First you should thaw and drain blueberries.
  • Then crush blueberries one layer at a time.
  • Next you want to combine 3 cups crushed blueberries and lemon juice in a large saucepot.
  • Then stir in Fruit Jell pectin.
  • Now bring mixture to a boil, stirring constantly.
  • Then you can add sugar, stirring to dissolve.
  • Return this mixture to a rolling boil.
  • Let this Boil hard approx. 1 minute, stirring constantly.
  • This needs to be removed from heat.
  • Skim off any foam if necessary.
  • Preserve It-.
  • Ladle hot jam into hot"Ball" 8-oz.
  • jelly jar to 1/4 in below rim.
  • Now Wipe jar rim clean.
  • You need to place lid on jar and tighten band, just until a point of resistance is met.
  • You then need to process approx. 10 minutes in a boiling-water canner.
  • Let this Cool for approx. 12 to 24 hours.
  • You then can remove bands.
  • Lids should always concave in middle.
  • Yield: about 6 half pints.

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