Canning!

In addition to making an award-winning blueberry pie from my handpicked Indiana blueberries, I made and canned some blueberry jam. This was my first time canning anything, and from what I read, things can get pretty complicated with fancy equipment and sterilization procedures. I just stayed low tech and followed the Sure Jell cooked jam recipe that came in the box of Sure Jell pectin.

I made 6 jars of jam at a time, ending up with 24 jars, which took a little less than 10 pounds of blueberries. As it turned out, making jam was much easier than I had expected, just a little time-consuming.

Blueberry Jam

3 pints of blueberries
4 c sugar
1 packet of Sure Jell pectin
6 half pint canning jars

Wash the jars, lids, and bands in hot soapy water. Pour boiling water over the jars and let sit until ready to use. Wash blueberries, crush one cup at a time; do not puree. Measure out sugar but do not add. Put blueberries in large saucepan, add pectin. Stir well; bring to full rolling boil, stirring constantly. Add sugar quickly, stir well. Return to full rolling boil for one minute. Ladle into prepared jars to within 1/8-in of tops. Place jars in large saucepan, fill with water until tops are covered. Bring to boil, boil for 10 minutes. Remove jars and place upright on a towel and cool. After cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and will need refrigeration.) Store unopened jam in dark, dry, cool place for up to 1 year. Yields 6 half pint jars.