Let's Make Blueberry Lemon Jam

I am a first generation Italian American who loves sharing my heritage. Join in as we make healthy pastas, sauces, deserts and more. Blueberry Lemon Jam Recipe 10 cups of fresh blueberries 6 cups of granulated sugar - I use organic ¼ teaspoon salt 2 tablespoons of lemon zest- wash lemons in a solution of baking soda and warm water to remove any debris or waxes first 1/3 cup fresh lemon juice- squeeze lemons after zesting for a great fresh taste Make sure your jars and lids are sterilized. In a large stock pot or dutch oven add all ingredients. Over low to medium heart cook the mixture down - approximately 30-45 minutes. Make sure you stir consistently. Place a small plate in the freezer for testing. Take a spoon and put someone the frozen plate. If it runs continue cooking for about 5 minutes and retest on the frozen plat again. If it is good to go - not runny, then you are ready to place in your sterilized jars. Fill jars to 1 inch from top. Wipe top of jars and lids down with vinegar to remove any jam or debris. This is also a good time to fill for any nicks. Don't use jars that are broken or chipped, they won't seal. Place hot jars in your warmed water canner and make sure you have the rack on the bottom. Never place jars directly on the bottom of your canner. Cover jars completely with water. Cover with lid. Bring to a rolling boil. Once boiling, set timer for 10 minutes. After the 10 minutes carefully remove lid. Remove your jars and place them on a towel. Let completely cool over night. Once the jars have cooled remove rings and check seals by tugging on them. Wipe jars down and put away. Do not stack jars. Enjoy your amazing blueberry lemon jam. www.pastamyheart.com