Black and Blue Jam

Jars: Sterilize 8 half-pint jars according to package directions. Sterilize all tools that will come in contact with your jam. That’s very important when canning.

Crush most of the berries and place them in a large, heavy duty pot. Add the lemon juice and the box of pectin, stirring constantly over medium-high heat. Bring mixture to a boil and add in the sugar, continuing to stir. Bring back up to a boil and continue to stir for 2 minutes. Remove from heat and stir in the butter. Skim the foam off the top if there is any.

Ladle the jam into the hot jars and place the tops and lids on. Process in hot water according to canning directions. There are roughly 8 servings per jar. Keep them all or give them as gifts. I haven’t bought a jar of jam since I started making my own. There is nothing better than homemade. Enjoy!