I have not made Blueberry Jam for several years, everyone loves the Strawberry so much. I had a special request for Blueberry, so I made 9 jars! I had forgotten it was a bit more difficult than Strawberry. As with the Strawberry Jam I use the inversion method of canning. This is the reduced sugar recipe by the way!
You will need:
Pectin, I use Sure Jell For Less or No Sugar Needed Recipe, I use the less sugar recipe (the box is pink)
7 pints of Blueberries (wash and measure according to the directions of your Pectin)
4.5 cups of sugar
Follow the instructions that come with the Pectin.
Note: Instead of putting the berries in the food processor, I just mash half and leave the other half whole. It works just fine.
After filling jars, place lid and screw cap tightly, turn the jar of jam upside down and leave that way for 2 hours.
After 2 hours, you can then turn jars right side up and check for seal by pressing middle of lid with your finger, if the lid springs back, it is not sealed and you will need to refrigerate.
The Jam will last for 1 year unrefrigerated and up to 3 if you refrigerate.