We offer five variations here, but let your imagination be your guide in selecting the fruit.
- Yield: Makes about 5 8-ounce jars
Source: Martha Stewart Living, September/October 1991
- 4 cups fresh blueberries, stemmed
- 1 package powdered pectin
- 2 tablespoons fresh lemon juice
- 4 cups sugar
Crush the blueberries in a large kettle.
Place over high heat and add pectin and lemon juice. Bring to a boil, stirring constantly. Stir in the sugar, bring back to a boil, and let boil for 1 minute.
Remove kettle from heat. Skim off and discard any foam. Carefully ladle jam into hot, sterilized jars, leaving 1/4 inch head space. Wipe excess jam from inside and outside rims, then seal.