This is my first attempt at jams. And though I was not entirely happy with my viscosity, I would definitely attempt this again. It was delightfully easy to make.
And pretty good to eat.
Blueberry Lemon Jam:
8 cups fresh blueberries
5 1/2 cups sugar
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon peel
1/2 teaspoon ground nutmeg
2 pouches (3 ounces each) liquid fruit pectin
- Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
I found my first attempt to be a little too lemon-y, with too low of a viscosity. I also found it too be too sugary. I think those will base the adjustments I make to my next batch, which will be delicious.