Blueberry Lemon Jam

This is a simple jam that requires no pectin!

I recently made jam for the first time with my dad.  It was strawberry season and we converted about ten pounds into jam!  I made the regular jam with pectin, but wanted to try something a little different with the blueberries.  This blueberry jam has a zesty lemon kick to it!

Blueberry Lemon Jam


I modified the recipe slightly based on reviews and the previous experience I had making jam.

Ingredients:

4 cups fresh blueberries
2 cups sugar
1 (3oz) package lemon flavored jello
4 (8 oz) mason jars or equivalent

1) Start water boiling for water bath.  The water should be deep enough that the jars can sit in the pot with about two-three inches of water covering them.

• The water bath is important to properly seal the jars so that the jam can be stored longer.

2) Crush the blueberries one layer at a time (or use food processor).

3) Mix the crushed blueberries with the sugar in saucepan and bring to a boil (that cannot be easily stirred down), stirring constantly.

4) Mix in jello.

5) Wash jars and fill with jam.  Wipe the top of the jar with paper towel and clear off any excess.  Center lid and place on top.  Put on the ring and tighten.

6) Once water for water bath is boiling, CAREFULLY place the jars in the water bath.  Let it boil for ten minutes.

7) Turn off the heat and let the jars sit in the water bath for five minutes.

8) Place the jars in the fridge and allow the jam to chill overnight.  If you try it earlier, it will not be completely set.

Enjoy!