Blueberry Lemonade Jam

1. 1

   Wash jars, bands and lids. Submerge 9 half-pint jars in a large pot or canner full of simmering water (make sure you put something in the bottom of the canner so the jars don't come in direct contact with the bottom of the pot). Put flat lids in small saucepan of simmering water.

2. 2

   Pour crushed blueberries into an 8 qt. stock pot. Mix low-sugar Sure-Jell with 1/4 c. of the sugar and stir into blueberries. Add enough water to the 1/3 c. lemon juice to equal 1/2 c. total fluid. Stir lemon-water into blueberries. Bring to a boil then add the rest (3 1/4 c.) of the sugar. Return to a hard, rolling boil and boil for one minute. Remove from heat and stir in lemon zest.

3. 3

   Empty half-pint jars of water one at a time and ladle in blueberry mixture, leaving 1/8 inch head space. Wipe jar rim and put on flat lid. Screw on band. Return to simmering water in canner. When all jars have been filled, place lid on canner and bring water to a boil. Process 10 minutes in water-bath. Cool on counter, away from drafts.

* Per serving · 4 servings · Values may vary.

No additional tips available.