Michigan State University Extension
Preserving Food Safely - 01600894
2-l/2 pints ripe blueberries l tbsp. lemon juice l/2 tsp. ground nutmeg or cinnamon 5-l/2 cups sugar 3/4 cup water l box (l-3/4 oz.) powdered pectin
YIELD: About 5 half-pints
PROCEDURE: Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice and water. Stir in pectin and bring to a full rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for l minute, stirring constantly. Remove from heat, quickly skim off foam, and fill hot, sterile jars (see directions below for sterilizing jars) leaving l/4-inch headspace. Adjust lids and process.
Sterilization of Empty Jars
To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.
RECOMMENDED PROCESS TIMES FOR BLUEBERRY-SPICE JAM IN A BOILING-WATER CANNER
Process Times at Altitudes of Style of Jar 0- 1001- 6001- Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Half-pints 5 min. 10 min. 15 min. or pints