Blueberry Jam Canning Recipe Low Sugar

LOW SUGAR BLUEBERRY JAM

Steps:

• Prepare water bath canner. Wash jars and lids thoroughly in hot, soapy water and rinse well. Add jars to canner and cover with water 1 inch above the jars. Let jars sit in hot water until ready to use.
• Pour boiling water over lids and let sit in hot water until ready for use.
• Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can't be stirred down.), stirring constantly.
• Add sugar, if using. (see notes below) Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
• Ladle hot jam into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.
• If preserving, ladle hot jam into the hot jars, leaving 1/4" headspace. Wipe rims clean with paper towel.. Center lids on jars. Apply bands and adjust to fingertip tight.
• Place filled jars in canner ensuring jars are covered by over 1" water. Bring to a gentle, steady boil.
• Process jars for 5 minutes, under 1000 feet, adjusting for altitude. (see notes below) Turn off heat. Let jars rest in hot water for 5 minutes.
• Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.