Blueberry Jam

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This was so much easier than I thought it would be! I do have the few necessities from a previous canning experience. I used my canner, jar lifter, and wide-mouth funnel. I use metal tongs to remove the lids and bands and not one of those fancy magnetic lid lifters. The tongs work perfectly. Be sure to get your water up to a simmering boil and boil your jars, lids, and bands for ten minutes previous to starting the jam. Start the jam immediately after pulling your jars, lids, and bands out of the canner. Your jars will stay hot long enough to fill.















Blueberry Jam
modified from Ball Pectin recipe insert

4 cups mashed blueberries (approx 6-7 cups whole)
1 box Ball Fruit Pectin
2 cups white sugar
2 cups Granulated Splenda or Sucralose generic
1/2 t butter (if necessary to reduce foaming)

Place whole berries in food processor and process on low until berries begin to mash. Measure out the sugar and Splenda and set them close to the stove.

Measure out the 4 cups of mashed blueberries into a pan with high sides to avoid splatter. Turn the heat on high and add the pectin in slowly, stirring continuously.

When mixture has reached a full boil that can not be stirred down, dump in your sugar mixture and stir until sugar is dissolved. Bring mixture to a full boil. You may add in the butter if your fruit foams. Boil the mixture hard for one full minute, then remove from heat.

Pour the hot jam into hot sterilized jars. Seal with lids and bands (do not over-tighten your bands) and process (be sure the water in your canner covers the tops of your jars by at least an inch) for ten minutes. Remove from water and let sit undisturbed for 24 hours. If any of your jars haven't sealed (just poke the top and if it makes a noise, it hasn't sealed properly), refrigerate and use within three weeks.