Lemon Blueberry Jam
4 cups of blueberries (I used frozen)
2 cups of sugar
1 3oz package of lemon jello
1 1/2 tsp lemon zest
1/2 tsp sea salt
1. Sterilze your jars.
2. Divide your blueberries in half. Put 2 cups in the blender and chop. Put all the blueberries, and sugar, salt in large stock pot.
3. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil.
4. Remove from the heat; stir in gelatin until dissolved, then add lemon zest.
5. Transfer to hot sterile jars, use tongs and silicone mitts to handle the glass jars because they will be VERY hot. Pour in hot syrup/jam leaving 1/4 to 1/2 inch head space, put the lid on right away and then turn it upside down. Wait 15 minutes and then turned them back over. This helps to seals the jars.
6. It will not look like jam yet, more like thick syrup.
7.Process in a water bath. Water bath is about 10-15 minutes in boiling water, make sure jars are sealed tightly. Make sure the boiling water covers the lids.
8. Remove from water bath, lids should "pop" down as they cool. If it doesn't pop you will have to refrigerated jar, should happen within the first hour. Allow to cool completely for 48 hours, then store cool dark place until you are ready for it.
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