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1
Wash the jars, lids, and bands in hot, soapy water.
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2
Rinse well.
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3
Dry the lids and bands and set them aside.
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4
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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5
Fill the pot with water and bring it to a boil over medium-high heat.
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6
Boil for 10 minutes, then turn off the heat.
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7
Keep the jars in the hot water until youre ready to use them.
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8
Place a plate in the freezer to chill for testing the jam.
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9
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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10
Add the sugar and apple peel and stir to combine.
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11
Bring to a boil over medium-high heat.
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12
Boil vigorously, stirring frequently, until the jam reaches its setting point, about 15 minutes.
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13
(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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14
Once the jam reaches 228 degrees F, start checking if its properly set.
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15
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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16
Draw your finger through the jam.
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17
If it immediately runs back together, its not ready.
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18
Once the jam is ready, remove it from the heat and stir in the lemon juice.
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19
Remove the jars from the hot water with a jar lifter, letting any excess water drip off.
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20
Bring the water in the canner back to a simmer (about 180 degrees F) for processing the packed jars.
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21
Fill the sterilized jars with jam, leaving a 1/4-inch headspace.
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22
(If you have a half-full jar, place it in the refrigerator and eat the jam within 5 days.)
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23
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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24
Wipe the rim and threads of each jar with a clean, damp towel.
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25
Place the lids on the jars, checking that the sealing compound is centered.
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26
Fit the jars with bands and tighten just until resistance is met.
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27
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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28
(The jars must be covered by 1 to 2 inches of water.
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29
Add additional boiling water as necessary.)
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30
Cover the pot with a tightfitting lid and bring it to a rolling boil over medium-high heat.
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31
Process the jars for 10 minutes at a gentle but steady rolling boil.
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32
(Begin calculating the processing time once the water is at a rolling boil.
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33
Check occasionally that the water remains at a steady boil.)
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34
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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35
Do not retighten the bands; let the jars cool at least 12 hours.
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36
After the jars have cooled, check for a seal by pressing the center of each lid.
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37
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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38
If you cant lift the lid, there is a good vacuum seal.
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39
If the lid pops off, your jar did not properly seal.
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40
Eat the jam within 2 months.
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41
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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42
Unopened jars can be kept up to a year when stored properly.
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43
Once opened, keep in the refrigerator and use within 2 months.
