Love it when fresh fruit comes into season and homemade jam is on the shelf. We use this blueberry jam recipe for one of our family favorites!
4 cups blueberries (3 1/2-4 pints)
4 cups sugar
1/2 teaspoon margarine
1 box of Sure Jell pectin
Discard blueberry stems and debris, wash, then mash.
Sterilize jars and lids
Bring blueberries, pectin and margarine to a full rolling boil for 1 minute. Add sugar, return to full rolling boil for 1 minute. Ladle into sterilized jars within 1/4 inch of top. Wipe jar rims and cover with lid and ring. Process in pressure cooker 6 pounds for 7 minutes.
Notes: preheat the water in your pressure cooker or add hot water to avoid breakage. Remove jars and allow to cool completely, then let stand at room temperature for 24 hours. Check seals by pressing centers of lids. If it springs back, lid is not sealed.
Store unopened jam in cool, dry, dark place for up to 1 year. Refrigerate opened jam for up to 3 weeks.