Blueberry Jam Recipe

Directions

Canning Part 1

• 1.

  Check jars, lids and bands for proper functioning. Jars with nicks, cracks, even rims or sharp edges may prevent sealing or cause jar breakage. The underside of lids should not have scratches, uneven or incomplete sealing compounds as this may prevent sealing. Bands should fit on jars.

• 2.

  Wash canning jars, lids and bands in hot, soapy water.

• 3.

  Rinse well.

• 4.

  Dry bands.

• 5.

  Follow manufacturer’s instruction for more details.

• 6.

  Fill a large saucepan or stockpot half-way with water.

• 7.

  Bring to a simmer over medium heat.

For Jam

• 8.

  Add blueberries and lemon juice to blender cup.

• 9.

  Pulse until pureed.

• 10.

  Transfer prepared fruit into medium saucepot.

• 11.

  Stir pectin into fruit.

• 12.

  Bring mixture to a full rolling boil, a boil that doesn't stop bubbling when stirred on high heat, stirring constantly.

• 13.

  Stir in Truvia Sweet Complete™ Calorie-Free Sweetener

• 14.

  Return to a full rolling boil and boil exactly 1 minute, stirring constantly.

• 15.

  Remove from heat.

• 16.

  Skim off any foam with a metal spoon.

• 17.

  Ladle immediately into prepared jars, stopping when the jam is 1⁄4th of an inch from the top of the jar.

• 18.

  Wipe jar rims and threads. Cover with lids. Screw bands tightly.

Canning Part 2

• 19.

  Lower jars into a simmering stockpot. Simmer for 10 minutes. Water must cover top of jars by 1 to 2 inches. Add more water, if necessary. Caution burn hazard: use a Jar Lifter or rack to remove after heating.

• 20.

  After jars cool, check lids for seals. Lids should not flex up and down when center is pressed.

• 21.

  Remove bands. Try to lift lids off with your fingertips. If the lid cannot be lifted off, the lid has a good seal. If a lid does not seal, the product can be immediately refrigerated and used.

• 22.

  Label jar with date and name, store in a cool, dry, dark place up to 1 year.

• 23.

  Once opened, store unused portion in the refrigerator.