3 cups fresh blueberries
3 1/2 cups sugar
1 tsp finely grated lemon zest
1 Tbsp fresh lemon juice
1 (3oz) package liquid pectin
Crush blueberries with a spoon (just enough to split skins). Measure 2 1/2 cups crushed blueberries into a 6- qt stainless steel or enameled Dutch oven. Stir in sugar and next 2 ingredients. Bring to a rolling boil, stirring occasionally. Boil 1 minute, stirring constantly. Remove from heat, and immediately stir in pectin. Let foam settle (about 1 minute). Skim off and discard any foam.
{my grandmother used a Tbsp of butter in to keep from foaming}
Fill, seal, and process jars leaving 1/4 inch headspace and processing 10 minutes.
Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
makes: 4(1/2 pint) jars
hands-on time: 40 minutes
total time: 50 minutes
plus 3 weeks standing time
{gracious southern living} 