To make blueberry jam, process blueberries in a food processor, cook them on the stove with pectin, ladle them into jars, and process in a boiling water canner. Taste of Home offers an easy blueberry jam recipe on its website, TasteOfHome.com. The recipe takes 35 minutes to prepare and 10 minutes to process, per batch. It yields nine half-pint jars of blueberry jam.
To prepare Taste of Home’s blueberry jam, place 8 cups of fresh blueberries in a food processor. Cover the processor, and process the blueberries until blended. Stir in 6 cups of sugar, 3 tablespoons of lemon juice, 2 teaspoons of ground cinnamon, 2 teaspoons of grated lemon peel and 1/2 teaspoon ground nutmeg. Stir the mixture constantly, and bring it to a full rolling boil on high heat. Stir in 2 3-ounce packages of liquid fruit pectin, and then boil for an additional minute, continuing to stir constantly.
Remove the mixture from the heat, and skim off any foam that developed during the cooking process. Ladle the hot blueberry mixture into hot freshly sterilized half-pint jars. Allow 1/4 inch of headspace in each jar. Remove any air bubbles, wipe off the rims, and adjust the lids. Place the jars in a boiling water canner, and process the jam for 10 minutes in the canner.