Homemade Blueberry Jam

Gather the ingredients.

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.

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.

Scald jars in boiling water and keep warm.

Pour about 3/4 of the berries into a large pot and mash.

Stir in the remaining berries, sugar, and lemon juice. Stirring constantly, bring to a rolling boil that 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.

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.

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 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.

Label the cooled, sealed jars with the contents and the date.