Homemade Blueberry Jam

1. Prepare the water bath canner and jars. Add water to a canner with a rack; add cleaned jars and bring to a boil. Reduce heat to keep jars hot. The water should be high enough to be at least 1 inch above filled jars.
2. Heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
3. Scald jars in boiling water and keep warm.
4. Pour about 3/4 of the berries into a large pot and mash.

1. Stir in the remaining berries, sugar, and lemon juice. Stirring constantly, bring to a rolling boil which cannot be stirred down. Immediately add the pouch of fruit pectin. Stirring constantly, bring back to the boil and continue boiling for 1 minute. Skim off excess foam, if necessary.
2. Ladle the hot berry mixture into the prepared jars. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars, then close caps with screw-on rings firmly. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the preserves to a rack to cool completely.
3. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay down). If any of the jars haven't sealed, you can simply refrigerate the jam and use it within a month, or freeze it in a plastic freezer container and use it for up to one year.
4. Label the cooled, sealed jars with the contents and the date.

Store your jars of blueberry jam in a cool, dark place and enjoy the jam for up to a year. You may notice that it begins to darken and thin towards the end of that period, so be sure you are using the jam within that time limit.