How to Make Blueberry Jam and Jelly

Ball RealFruit Classic Pectin

1. For every three pints of blueberries discard the stems and crush berries. This makes roughly 4 cups of crushed berries (or one pint / two half pint jars)
2. Crush blueberries one layer at a time using a potato masher
3. Wash jars and bands in hot, soapy water. Rinse with warm water. Drain well before filling.
4. Pour boiling water over flat lids in saucepan turn off the heat. Let stand in hot water until ready to use.

Make

1. Prepare the water-bath canner, jars and lids according to manufacturer instructions, if preserving.
2. Prepare and measure the ingredients for recipe.
3. Combine prepared fruit and lemon juice in an 8 quart saucepan. Gradually stir in Ball RealFruit Instant pectin.
4. Bring mixture to a full roaring boil that cannot be stirred down, over high heat, stirring stirring constantly.
5. Add entire measurement of sugar, stirring to dissolve. Return mixture to a full roaring boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

Preserve

1. Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
2. Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
3. Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.
4. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer's instructions.