4cupsblueberriesabout 1 ½ quarts, see notes for frozen berries
11.75 oz package powdered pectin
4cupssugar
2tablespoonslemon juice(optional)
Instructions
Prep. Prepare your jars by washing them in hot, soapy water. Place them in your water bath canner and fill the canner up so the jars are fully submerged in water. Place over medium heat. Place the lids and rings in a saucepan filled with water and place them over medium-low heat. Do not boil.
Mash half the blueberries. Measure out 2 cups of the blueberries. Using a potato masher, mash the blueberries.
Combine and heat. In an 8-quart pot, add the crushed and the rest of the whole blueberries. Place over a burner and set the heat to medium-high.
Add pectin and lemon juice. Add the package of pectin and lemon juice (if using), and stir to combine. Bring the mixture up to a rolling boil.
Add sugar. Once the mixture hits a full rolling boil, add the sugar all at once. Stir to fully combine.
Stir and boil for 1 minute. Stirring continuously, bring the mixture to a full rolling boil. Once it hits this stage, set a timer for 1 minute. After a full minute, remove the mixture from the heat.
Fill. Remove the jars from the water bath canner. Place the canning funnel over a jar and ladle the hot mixture into the jars, leaving a ¼” headspace. Using a debubbler, remove any air bubbles in the mixture.
Wipe and fasten. Wipe the rims of the jars with a clean, damp towel. You can add some white vinegar to the towel to make sure the rims are clear of any residue. Add the lids and rings to the jars, and tighten the rings until they are fingertip-tight.
Process. Transfer the jars back into the water bath canner. Make sure the jars are fully submerged in the water with at least 1 inch of water over the jars. Bring the water to a boil. Once it hits a boil, set your timer for 10 minutes.
Rest. After 10 minutes of boiling, remove the water bath canner from the heat, remove the lid, and let the jars sit in the canner for 5 minutes. Transfer the jars to a heat-proof surface.
Cool and check seals. Let the jars cool completely for 12-24 hours. After they’ve cooled completely, check the seal of the lids. You’ll do this by pressing the middle of the lid. If it doesn’t snap up, you have a seal. Remove the rings and store the jars in a cool dark place for up to 18 months or per your lids manufacturer’s recommendations.
Notes
You can use frozen blueberries, just make sure they are completely thawed and drained well.