Blueberry-Lemon Jam

Method

1. Crush the blueberries in a large pot using a potato masher — leave some chunks for texture.
2. Add the lemon zest, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly.
3. Add the sugar all at once. Return to a rolling boil and boil for 1 minute, stirring constantly.
4. Remove from heat, skim foam, and ladle into hot sterilized jars with ½ inch headspace.
5. Process in a water bath for 10 minutes.
6. *Storage:** Sealed jars for up to 1 year. Refrigerate after opening.