Cooking web notes

Here is our favorite recipe for canning homemade blueberry jam.



Blueberry Jam



2 1/2 pints fresh blueberries

1 tablespoon lemon juice

1/2 teaspoon cinnamon

5 1/2 cups granulated sugar

3/4 cup water

1 box Sure Jell



Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice and water. Stir in Sure Jell and bring to a full, rolling boil over high heat, stirring constantly. Stir in the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam and fill hot, sterile jars, leaving 1/2" head space. Wipe jar rims. Adjust lids and process for 5 minutes in boiling water bath canner.