Blueberry Jam

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   ["Thaw and drain blueberries.", "Crush blueberries one layer at a time.", "Combine 3 cups crushed blueberries and lemon juice in a large saucepot.", "Stir in Fruit Jell pectin.", "Bring mixture to a boil, stirring constantly.", "Add sugar, stirring to dissolve.", "Return mixture to a rolling boil.", "Boil hard 1 minute, stirring constantly.", "Remove from heat.", "Skim foam if necessary.", "Preserve It-.", "Ladle hot jam into hot ""Ball"" 8-oz jelly jar to 1/4 inch below rim.", "Wipe jar rim clean.", "Place lid on jar and tighten band, just until a point of resistance is met.", "Process 10 minutes in a boiling-water canner.", "Cool for 12 to 24 hours.", "Remove bands.", "Lids should be concave in middle.", "Yield: About 6 half pints."]

* Per serving · 4 servings · Values may vary.

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