When life gives you blueberries, make blueberry jam.
The blueberry bushes at my grandparents' house are over thirty years old and produce so many berries. When my grandmother told me that they had about three gallons of leftover berries I was amazed. Her blueberry jam has always been a favorite of mine and I was thrilled when she agreed to teach me how to make it. As I mentioned in this post, there are a lot of good reasons on why to preserve food out of your garden or from a local farmers market.
Jams and jellies are a good place to start for beginners in canning. They don't have to go into a pressure cooker/canner and are done in a water bath.
We picked a huge bowl of blueberries, checked them for spots, removed the stems and washed them.
We used Sure-Jell fruit pectin because that's what she had always used. We then followed the Sure-Jell directions for cooked blueberry jam.
I measured out how many blueberries we needed using the Ball jam jars as measuring cups. I then pulsed the blueberries in a food processor while my grandmother prepared all of the sanitized Ball jars, lids, and rings in hot water. As well as preparing the water bath in the canner.
She kept reminding me to always remember hot, hot, and hot! All of the jars are in boiling hot water, the lids are in the hot water and the canner is hot. Be sure to not burn yourself.
Into a big pot went the chopped blueberries, a 1/4 - 1/2 teaspoon of butter to reduce the amount of foaming, and the packet of Sure-Jell. Then we brought it to a full rolling boil, (one that doesn't stop bubbling when stirred).