Blueberry Jam

We really enjoyed the jam I made last year throughout the entire year.  So, I am back at it this season...my first new attempt...blueberry!  This is by far my favorite to date...

What you will need...

• Canning items (5 pint jars or 8 half pint jars; jar lifter; jar funnel; bubble remover/headspace tool; stock pot; tongs)
• Other items for blueberry jam (medium pot; wooden stirring spoon; food processor; large glass liquid measuring cup; ladle)
• 5 to 6 pints blueberries; food process to make 5 1/2 to 6 cups crushed
• 1 1/3 cups water
• 12 tsps lemon juice
• 6 tbsps low sugar pectin (Ball brand)
• 2 cups sugar

Steps...

1. Fill the stock pot 3/4 full of water and bring to a boil, then simmer.  Wash the jars and lids in hot soapy water.  Put the jars and lids (not the rings) into the simmering water.
2. Wash the berries and pick out any stems.  Put all into a food processor.  Place into the glass measuring cup until you get 5 1/2 to 6 cups.
3. In the medium pan, heat the blueberries, water, lemon juice, and pectin to a boil over high heat; stirring continuously. 
4. After the mixture comes to a crazy boil, add the sugar and return to a boil for a few minutes, stirring continuously.  When mixture gets to a rapid crazy boil and is impossible to stir down, continue for about a minute more.  (Meanwhile...Remove jars and lids from the simmering water and get the funnel ready; and turn the stockpot water bath back to a boil for the water bath.)
5. Remove the the jam from the stove.
6. Ladle the jam into the jars using the funnel.  Fill jars leaving 1/4 inch at the top.  If you have a jar that isn't filled all the way that is okay.  Just go ahead and let it cool, put the lid on, and put it in the frig to eat!
7. Remove air bubbles.
8. Clean the rim of the jars with a damp clean paper towel.
9. Put the two-piece tops on the jar.
10. Place jars in the boiling water bath.  Make sure water is 1 inch above the lids.  Cover and boil 10 minutes.
11. Turn the heat off, remove the lid, and let the jars sit in the pan for about 5 minutes.
12. Remove jars and set on a towel, an inch or two appart, for 12 to 24 hours. Don't touch them! 
13. In 12 to 24 hours make sure the lids are sealed by pressing on the top...if the lid sealed you are good to go!  If not, simply put it in the refrigerator and enjoy it now.
14. Remove rings and clean jar before storing.  Be sure to date the jars and label them.  Store in a cool (50 to 70 degrees F), dark, dry place for up to a year (we keep all our jam and apple butter in a large cooler in a closet close to the kitchen).