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RECIPE OF THE WEEK #418

Blueberry Jam

1 1/2 quarts stemmed blueberries crushed
1/4 cup lemon juice
1 (1-inch stick cinnamon)
7 cups sugar
2 (3-ounce) packages liquid pectin

Combine first 4 ingredients in a Dutch oven bring to a boil, stirring occasionally, until sugar dissolves.

Boil mixture 2 minutes, stirring frequently remove from heat. Discard cinnamon stick. Add pectin to mixture, and stir 5 minutes.

Skim off foam with a metal spoon.

Quickly pour hot jam into hot sterilized jars, leaving 1/4-inch headspace wipe jar rims.

Cover jars at once with metal lids, and screw on bands.

Process in boiling-water bath 10 minutes. Yield: 5 half pints