Blueberry Jam

1. 1

   Scald enough glasses and lids for 1 1/2 quarts jam; drain.

2. 2

   In a 6 to 8-quart kettle, stir the blueberries, lemon juice and fruit pectin.

3. 3

   Cook over high heat, stirring constantly, until mixture boils.

4. 4

   Stir in sugar and corn syrup.

5. 5

   Stirring constantly, bring to a full boil; boil 1 minute.

6. 6

   Remove jam from heat.

7. 7

   Skim off foam.

8. 8

   Stir occasionally for 5 minutes, skimming off foam as it rises to the surface.

9. 9

   Fill glasses quickly, leaving 1/2-inch space at top.

10. 10

    Cover immediately with a 1/8-inch thick layer of melted paraffin.

11. 11

    Cool.

12. 12

    Cover.

* Per serving · 4 servings · Values may vary.

No additional tips available.