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Canned Blueberry Jam

Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment!

Ingreadient:

    • 8 cups fresh blueberries
    • 6 cups sugar
    • 3 tablespoons lemon juice
    • 2 teaspoons ground cinnamon
    • 2 teaspoons grated lemon zest
    • 1/2 teaspoon ground nutmeg
    • 2 pouches (3 ounces each) liquid fruit pectin

Directions :

    1. Place blueberries in a food processor; cover and pulse until almost fully blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
    2. Remove from the heat; skim off foam. Ladle hot mixture into 9 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.

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