Bryant Blueberry Freezer Jam
2-1/2 pints Bryant Blueberries
5 cups sugar
3/4 cup water
1 box Sure-Jell fruit pectin
Crush in Large Bowl
Crush Bryant Blueberries, 1 cup at a time,
to make 3 cups crushed berries. Set aside.
In Medium Bowl
Measure sugar into a medium bowl,
using a flat spatuala to scrape excess sugar
from top of cup to level for exact measure.
Stir sugar into berries. Set aside for 10 minutes;
In Small Saucepan
Stir Sure-Jell and water in small saucepan. (It may be lumpy before cooking.)
Bring to a boil on high heat, stirring constantly.
Boil and stir 1 minute.
Remove from heat.
Stir pectin mixture into berry mixture.
Stir constantly until sugar is completely dissolved and no longer grainy,
about 3 minutes. (A few sugar crystals may remain.)
Pour quickly into clean plastic containers within a 1/2-inch of tops.
Wipe off top edges of containers; cover with lids.
Let stand at room temperature for 24 hours to set.
For immediate use, store in refrigerator up to 3 weeks.
Freeze remaining containers up to 1 year.
To use, thaw in refrigerator.
Yields approximately 7 cups.