Classic Blueberry Jam Canning Recipe

Ingredients:
- 4 cups fresh blueberries, washed and stems removed
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 (1.75 oz) package powdered pectin

Instructions:
1. Sterilize jars: Prepare your canning jars, lids and rings by sterilizing them in simmering water. Keep jars hot until ready to fill.
2. Cook the jam: In a large pot, combine the blueberries and lemon juice. Crush the berries slightly with a potato masher to release juices. Stir in the powdered pectin and bring the mixture to a rolling boil over high heat, stirring constantly.
3. Add sugar: Add the sugar all at once and stir until dissolved. Return the mixture to a full rolling boil and boil hard for 1–2 minutes, stirring constantly. Remove from heat and skim off any foam.
4. Fill the jars: Ladle the hot jam into prepared jars, leaving 1/4-inch headspace. Wipe rims, apply lids and screw on bands until fingertip-tight.

Process the jars:
Place the filled jars in a boiling water bath canner. Ensure jars are covered by at least 1 inch of water. Process for 10 minutes, adjusting for altitude if necessary. After processing, remove jars and let them cool on a towel for 12–24 hours.

Check the seals:
After cooling, check that lids have sealed by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. Refrigerate any unsealed jars and use within a few weeks.

Label and store:
Label your jars with the date and contents. Store sealed jars in a cool, dark place for up to a year.

Enjoy:
Spread this homemade blueberry jam on toast, mix into yogurt, or use as a filling for pastries. Enjoy the taste of summer all year round!