Homemade Blueberry Jam - Low Sugar

8 cups of fresh or frozen blueberries. I used fresh because there was an amazing sale, but I've used frozen too.

6 tbsp of Ball Low Sugar Pectin

2ish cups of water.

Sugar to taste. I used 1.5 cups, but you can use non, a little more, less, honey, artificial sweeteners, maple syrup. Whatever!

About 1.5 cups of bottled lemon juice. I might have used a different amount, the exact amount needed will be on the inside of the Pectin label. You must use bottled lemon juice, very important in canning.

Prepare jars by washing and sterilizing. Put lids and bands in a small saucepan and keep at a low simmer, DO NOT BOIL. Fill waterbath canner and bring to a rolling boil. Mash berries with lemon juice (I used an immersion blender, you can use a potato masher too), then slowly add pectin until it's all dissolved. If you dump the pectin right in, it will clump. Bring to a rolling boil that can't be stirred down, then add sugar. Bring back to a boil, allow to boil for one minute. Turn off heat, pack in hot jars with lids and bands, and place in canner for 10 minutes. Remove from canner to a location where they won't be disturbed, and allow to sit for 24 hours. Check lids to see if they sealed correctly once 24 hours have passed, remove bands, and seal. If any jars have not sealed, store in fridge and eat over the next few days.

If you have extra jam that won't fit in all your jars, store it in a plastic container and put it right in the fridge to eat immediately.

Serving Size: Makes 164 1 tbsp servings

Number of Servings: 128

Recipe submitted by SparkPeople user JULIAKELLY.