Fragrant Blueberry Jam Recipe

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

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   Rinse well.

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   Dry the lids and bands and set them aside.

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   Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid.

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   Fill the pot with water and bring it to a boil over medium-high heat.

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   Boil for 10 minutes, then turn off the heat.

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   Keep the jars in the hot water until youre ready to use them.

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   Place a plate in the freezer to chill for testing the jam.

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   Place the blueberries in a large, heavy-bottomed saucepan and crush them with the back of a wooden spoon until some of the berries are broken up and they start to release their juice.

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    Add the sugar and apple peel and stir to combine.

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    Bring to a boil over medium-high heat.

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    Boil vigorously, stirring frequently, until the jam reaches its setting point, about 15 minutes.

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    (Bubbles will rise to the surface of the pan; if they get too high, just stir the jam until they decrease.)

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    Once the jam reaches 228 degrees F, start checking if its properly set.

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    Conduct the plate test: Put a spoonful of jam on the chilled plate and place it in the freezer until the jam reaches room temperature, about 1 minute.

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    Draw your finger through the jam.

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    If it immediately runs back together, its not ready.

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    Once the jam is ready, remove it from the heat and stir in the lemon juice.

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    Remove the jars from the hot water with a jar lifter, letting any excess water drip off.

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    Bring the water in the canner back to a simmer (about 180 degrees F) for processing the packed jars.

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    Fill the sterilized jars with jam, leaving a 1/4-inch headspace.

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    (If you have a half-full jar, place it in the refrigerator and eat the jam within 5 days.)

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    To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the jam while rotating the jar; repeat 2 to 3 times for each jar.

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    Wipe the rim and threads of each jar with a clean, damp towel.

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    Place the lids on the jars, checking that the sealing compound is centered.

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    Fit the jars with bands and tighten just until resistance is met.

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    Check that the water in the pot or boiling water canner is at a simmer (about 180 degrees F), then set the jars in the canning rack.

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    (The jars must be covered by 1 to 2 inches of water.

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    Add additional boiling water as necessary.)

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    Cover the pot with a tightfitting lid and bring it to a rolling boil over medium-high heat.

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    Process the jars for 10 minutes at a gentle but steady rolling boil.

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    (Begin calculating the processing time once the water is at a rolling boil.

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    Check occasionally that the water remains at a steady boil.)

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    Once processed, remove the jars with the jar lifter and set them upright, 1 to 2 inches apart, on a dry towel.

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    Do not retighten the bands; let the jars cool at least 12 hours.

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    After the jars have cooled, check for a seal by pressing the center of each lid.

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    If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips (dont pull too hard).

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    If you cant lift the lid, there is a good vacuum seal.

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    If the lid pops off, your jar did not properly seal.

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    Eat the jam within 2 months.

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    To store properly processed jars, wipe each lid and jar with a clean, damp cloth (the bands dont need to stay on for storage), label the jars, and store them in a cool, dry, dark place.

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    Unopened jars can be kept up to a year when stored properly.

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    Once opened, keep in the refrigerator and use within 2 months.

* Per serving · 4 servings · Values may vary.

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