2 cup(s) fresh blueberries
4 fl oz water
1/2 cup(s) sugar
6 tsp Ball RealFruit Pectin, Low or No-Sugar Needed
- Wash 4-6 one pint canning jars , bands and lids well with hot water and soap, then place in low (200 F) oven to hold.
Rinse blueberries and drain. Place blueberries with water in pan, and cook according to instructions on Ball low-sugar pectin, adding pectin and sugar per directions. Jam will still be fairly thin, it thickens as it cools.
Fill warm jars with hot jam, leaving 1/4-1/2 inch headspace. Close with lid, tighten on band just hand tight - do not overtighten. Turn filled jar upside down on towel and continue until all jars are filled. Let sit for about 5 minutes after last jar is filled, then turn jars right side up and let cool. While cooling, you will hear a "pop" from each jar, it's the lid sealing as the air shrinks inside as the jar cools. Press on the center of the lid to confirm that it is no longer flexible and has sealed. Store cooled jars in cupboard up to 9 months. If a jar does not seal properly, refrigerate it after it cools and and use as if open.