Eva's Blueberry Jam Recipe

This is this is the recipe that Eva uses to make her Blueberry Jam.

Blueberry Jam
 
5 cups blueberries (fresh or frozen) crushed
5 cups sugar
1 package 100% fruit pectin
2 tablespoons  lemon juice
 
Crush berries and add lemon juice, then add pectin and put in large pot to cook.
Bring mixture to full boil stirring frequently
Add sugar all at once
Stir until dissolved
Heat until a rolling boil again stirring often
Boil for 1 minute stirring constantly
Remove from heat
Skim foam off the top and discard
 
Prior to preparing the mixture wash canning jars on hot cycle in dishwasher or had dip in boiling water for 10 seconds
Ladle hot jam mixture into jelly canning to ¼ inch below the rim
 
Very important:  Wipe the jar rim clean with a wet cloth before placing on the lid
 
Place the jar lids and rims in a pot of boiling water for at least 30 seconds
Place a lid on each jar and hand tighten a rim until the point of resistance (do not over tighten)
 
Have a pot of boiling water ready
Place the jars in the boiling water for 10 minutes (jars must be covered by ¾ of an inch)
 
Remove the jars and gently wipe the lid dry.
Let cool for 24 hours
Lids will pop as they cool and seal
Before storage, tighten the rims
Each lid should be slightly indented
If lid puffed up the jar did not seal and cannot be stored. The jam can be used if you place this jar in the refrigerator
 
Yields six ½ pint jars or three pint jars