Blueberry Jam (no pectin)

This quick and easy recipe uses much less sugar than others. And no pectin. It takes a little longer but is well worth the effort.

Prep Time10 mins

Cook Time40 mins

Canning Time15 mins

Boil a small pot of plain water. Insert candy thermometer to determine actual temperature
Water boils at a different temperature depending on elevation and atmospheric conditions. Do this each time you make a batch.

In a large stainless steel pot mix together crushed blueberries and sugar.
Bring mixture to a boil, stirring very frequently. (Use lower heat until sugar is dissolved, then turn up heat to cook jam rapidly.)
Cook until temperature of jam is 9 degrees higher than the temperature at which the water boiled. (Jelling point.)
Immediately take pot off the heat.
Let sit for 4 to 5 minutes. Stir gently and frequently to suspend fruit in the liquid jam.

Ladle blueberry jam into hot sterilized half-pint jars. Leave 1/4 inch headspace.
Wipe rim of jars with damp cloth or paper towel to remove any sugar residue ensuring a good, tight seal. Screw on lids and ring bands.
Place jars on canning rack in water-bath canner. Add enough simmering water to cover 1 to 2 inches above top of jars. Bring water to rolling boil.
Process for 15 minutes in a boiling water-bath canner. Then turn off heat. Remove lid (lifting so steam escapes AWAY from you. Let sit 5 minutes.
Using canning jar lifter to remove jars from water, place on dry towel or wooden cutting board. Let sit undisturbed until completely cool.
After cooling, check for proper seal. Remove ring bands, press in center of lid to find concave dimple. Carefully lift jar by the edge of the lid. The lid should hold.
Label jars with contents and date of processing. Store sealed jars in pantry. Store unsealed jars in refrigerator to be used immediately.