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Ingredients

4 cups white sugar 2 cups crushed blueberries 2 tablespoons lemon juice 1 (2 ounce) package powdered fruit pectin

Nutrition Info

65.4 calories carbohydrate: 16.9 g cholesterol: : - fat: : - fiber: 0.1 g protein: : - saturatedFat: : - servingSize: - sodium: 0.1 mg sugar: 16.6 g transFat: : - unsaturatedFat: : -

Stir sugar and blueberries together in a bowl, let stand for 10 minutes, stirring occasionally.
Stir lemon juice and pectin together in a separate small bowl, add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set.
Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in refrigerator.

50 servings

A quick and easy way to enjoy your favorite fruit freezer jam.