Michigan
State University Extension
Preserving
Food Safely - 01600894
10/13/97
2-l/2 pints ripe blueberries
l tbsp. lemon juice
l/2 tsp. ground nutmeg or cinnamon
5-l/2 cups sugar
3/4 cup water
l box (l-3/4 oz.) powdered pectin
YIELD: About 5 half-pints
PROCEDURE: Wash and thoroughly crush blueberries, one
layer at a time, in a saucepan. Add lemon juice, spice and
water. Stir in pectin and bring to a full rolling boil over
high heat, stirring frequently. Add the sugar and return to
a full rolling boil. Boil hard for l minute, stirring
constantly. Remove from heat, quickly skim off foam, and
fill hot, sterile jars (see directions below for sterilizing
jars) leaving l/4-inch headspace. Adjust lids and process.
Sterilization of Empty Jars
To sterilize empty jars, place them right side up on
the rack in a boiling-water canner. Fill the canner and
jars with hot (not boiling) water to 1 inch above the tops
of the jars. Boil 10 minutes at altitudes of less than
1,000 feet. At higher elevations, boil 1 additional minute
for each additional 1,000 feet elevation. Remove and drain
hot sterilized jars one at a time as filled.
RECOMMENDED PROCESS TIMES FOR BLUEBERRY-SPICE JAM
IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Half-pints 5 min. 10 min. 15 min.
or pints
