blueberries! blueberries!

Over the weekend I went blueberry picking at Barrie Hill Farms. Between Joe and I, we picked over 15 pounds of berries! Pretty crazy. So with an abundance of blueberries, there was only one thing to do: make blueberry jam. This recipe will make 5 (500 ml) jars of jam.

3 lbs of blueberries

1 C water

2.5 lbs sugar

juice of 2 large lemons (or 3 smaller ones)

1 package liquid Certo

1. Place blueberries and water in a large pot. Bring to a boil. Turn down heat and let simmer for 10 minutes (fruit will be soft and some will have broken down).

2. Add sugar and lemon juice and lower heat. Stir until sugar has dissolved then turn up heat and let boil for 5 minutes. Add the Certo and boil an additional 2 minutes.

3. Ladle mixture into sterilized mason jars and seal. To process: Place jars in a large pot of boiling water (jars should be covered by about an inch of water) and boil for 20 minutes. Remove from water and allow to cool at room temperature. Make sure lids have sealed to the jars. You can eat this jam as soon as the next day, but it will also keep for at least a year.