Blueberry Jam

It's that time of year again when we visit our favorite "U-Pick Blueberries" farm: Rush River Produce in Maiden Rock, Wisconsin.  (See original post from 8/4/2011 for freezing how-to's and recipes)
I swear; the landscape gets more gorgeous and the folks there get more friendly every year!  Their blueberries have us spoiled; the flavor can't compare to store-bought.  A year without this trip means a year without blueberries (a long year).  If you haven't been there, put it on your "bucket list", something you must do at least once.  It's very family friendly--all ages!

Envisioning this jam with lots of things:  pancakes, scones, biscuits...

This year, I decided Blueberry jam was a must.  I made my own canning-safe version with less sugar so the natural blueberry flavor is more pronounced.  Delicious!  I also did not mash the blueberries for more of a whole-fruit jam.

My own Blueberry Jam  
12 cups blueberries
6 cups sugar
1 package instant fruit pectin
Note:  Jars must be sterilized first because processing(boiling) time is less than 10 min.  To sterilize jars, put them in pan of water on stove.  Bring water to boil and boil jars for 10 minutes.
Method:  Put blueberries and sugar in deep pan on stove.  Bring slowly to a boil, stirring occasionally.  Continue cooking until jam reaches 220 degrees on a cooking thermometer.  Remove from heat, stir in instant pectin.  Put in hot, sterile jars.  Place lids and screwbands on.  Place in hot water with at least one inch of water above jars.  Bring to boil and boil for 5 minutes.