Wild blueberry jam, wonderful on warm biscuits or toast.
4 1/2 cups crushed wild blueberries
2 tablespoons lemon juice
7 cups granulated sugar
2 pouches liquid pectin
- Pick over fruit, removing any stems and leaves. Crush berries and measure 4 1/2 cups crushed fruit.
- Put into a large heavy pot. Add lemon juice and sugar; mix well. Place over high heat, stirring, and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat; stir in pectin at once. Skim off foam, stir and skim off foam again.
- Ladle into hot, sterilized jars and seal. If desired, process for 10 minutes in boiling water bath. (Recommended.)
Makes about 7 pints.