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Prep time:
Cook time:
Total time:
Yield: 2 Servings
Ingredients: 3 pound blueberries {I thawed mine overnight in the fridge} 2 pounds granulated sugar 1 cup lemon juice 1 cinnamon stick blueberry jam Check below.
Instructions:
First step, Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I used both Weck and Ball canning jars} and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Step 2, Combine the blueberries, sugar, cinnamon stick and lemon juice in a 5-quart nonreactive pan. Cover and bring to a boil then reduce the heat a fast simmer and cook uncovered, for 10-15 minutes stirring frequently.
After that, Test to see if it has “set” by spooning a bit onto a cold plate. If it has formed a bit of a skin and started to give a bit like goopy jell-o, you’re good to go, if not, cook for a bit longer.
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