I used the recipe at Blueberry-Recipe.com, but it did not set well. I don’t know if I goofed or if it is the recipe. I will, eventually, remake the batch. Some people like their jam with a syrup consistency.
In the past I used a Blueberry-Nectarine Jam recipe from Kraft Foods, but that recipe is no longer available on their website. The original (copied from their site) follows:
Total Time: 45 min
Makes: About 8 (1-cup) jars or 144 servings, 1 Tbsp. each
4 cups prepared fruit (2 c blueberries, 2 c nectarines)
1 Tbsp. fresh lemon juice
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouches CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
STEM and crush blueberries thoroughly, one layer at a time. Measure exactly 4-1/2 cups prepared blueberries into a 6- or 8-qt. sauce pot. Stir in lemon juice.
STIR sugar into prepared blueberries in sauce pot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
