Best Certo Blueberry Jam Recipes

CERTO BLUEBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix pectin and lemon juice in small bowl. Add to prepared fruit mixture in large bowl; stir 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.

CERTO STRAWBERRY-BLUEBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush strawberries thoroughly, one layer at a time. Measure 1 cup prepared strawberries into large bowl. Stem and crush blueberries thoroughly, one layer at a time. Measure 1 cup prepared blueberries into bowl with strawberries. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix pectin and lemon juice. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

CERTO® BLUEBERRY-SOUR CHERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush blueberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blueberries into large bowl. Finely chop or grind pitted cherries. Measure exactly 1 cup prepared cherries into bowl with blueberries. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix pectin and lemon juice. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

CERTO® BLUEBERRY JAM

Steps:

• 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 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir sugar into prepared blueberries in saucepot. 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 1/4 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.)