Makes about 6 half-pints
Ingredients
- 6 1/2 c (about 5 pints) fresh blueberries
- 1 package granulated fruit pectin for low-sugar recipes
- 4 1/2 c sugar, divided
- 1 Tbs lemon zest (optional)
Instructions
- Combine blueberries (and optional lemon zest) with 1/2 c water in a large saucepan and set aside
- In a small bowl, combine the pectin with 1/4c sugar
- Stir the pectin mixture into the blueberries. Put on high heat and stir the mixture constantly until it comes to rolling boil
- Add the remaining 4 1/4 c sugar and return to a rolling boil for exactly 1 minute, still stirring
- Remove from heat and skim off any foam
- Set aside and let cool enough to handle, about 30 minutes
- Transfer to 1c freezer containers, filling each to 1/2-inch from the top
- Continue to cool at room temperature until jam has set. Cover and freeze
Thaw to serve — keeps for about 1 month in the refridgerator
as adapted from www.oregonblueberries.com