Tuesday, June 24, 2014

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Written By Bobbie

I love making jams with goodies are around the house.  My mom has a blueberry bush and oh darn, she tends to give me a few cups every year.  I use a pressure canner for my jams, and have a very detailed post about using one that you can read by CLICKING HERE.  If you are an experienced  home canner, you can skip it and go straight to the recipe.  This recipe will make roughly (2) 8 oz jars of jam, so it's perfect for small batches.  I like to simmer my jams for about 15 minutes to make them thicker, and ended up with an 8 oz jar and a 4 oz jar.

2 cups blueberry
1/3 cup water
1/2 cup honey
1 teaspoon lemon juice

Sterilize jars, lids and rings.  Place all ingredients in a pot and slowly bring to a rolling boil.  While jam is heating up stir constantly and gently smash blueberries.  Let jam boil for at least one full minute and then pour into canning jars.  Remove excess bubbles, wipe rim and secure lids and rings.  Process in pressure canner for 10 minutes at 10 PSI.  Remove jars from pressure canner and listen for the 'ping' that lets you know it's sealed.