Blueberry Jam

1. 1

   In an 8-quart pan, add the blueberries, lemon juice, sugar, and butter; combine.

2. 2

   Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved; increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.

3. 3

   Stir in the pectin; return mixture to a full rolling boil, stirring constantly.

4. 4

   Boil, stirring constantly, for 1 minute; remove the pan from heat; skim off any foam; stir in the cinnamon, if desired.

5. 5

   To prevent the jam from separating in the jars, let jam cool for 5 minutes before filling the jars.

6. 6

   Gently stir jam every minute or so to distribute fruit.

7. 7

   Ladle the hot jam into hot jars, leaving 1/4 inch headspace.

8. 8

   Wipe the jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.

9. 9

   Process half-pint jars in a 200 water bath for 10 minutes, pint jars for 15 minutes.

No additional tips available.