Canning Blueberry Jam - How to Make Delicious Preserves from Fresh Blueberries

It's blueberry time in the GLP kitchen! Today we're making a pot of amazing blueberry jam from several pounds of fresh Michigan blueberries. This recipe is simple and easy to can, with just a few ingredients including just a hint of cinnamon. So let's jam! ---------------------------- Materials used in this video: 2Lb Bag of Fruit Pectin Powder https://amzn.to/3sfRzU2 Hot Water Bath Canner (7 quart jars or 9 pint jars) https://amzn.to/3kRWkyP Canning Tools Set (6-piece tool kit) https://amzn.to/2pLrzDR ---------------------------- Here's the basic recipe: This batch yields between 5 and 6 pints (or between 10 and 12 half-pints) 4 lbs fresh blueberries 1/4 cup lemon juice 1/2 cup water 1 teaspoon cinnamon 5 cups sugar 8 tablespoons pectin (powder) Put blueberries in pot with lemon juice and water. Start heating for a couple minutes on high heat to let the berries begin to soften. Then mash thoroughly with a potato masher. Add sugar and cinnamon. Heat a couple more minutes and then stir in pectin. Keep heating, and bring to full rolling boil for 1-2 minutes. Turn off heat. If there is an excess of foam on top, skim most of it off and discard. Then can it right away. 1/2" headspace for pints, 1/4" headspace for half-pints. Process for 10 minutes (for pints and half pints).