Holy Moses! What a great jam this turned out to be! The flavor is to die for and even though 4 pounds of blueberries equals 7 pints of jam? I’d do this OVER and OVER again! We also found a great recipe for the purple vintage jars!
Here it is! We are calling this Blueberry Velvet Jam.
4 Pounds (or 64 Ounces) of frozen Blueberries divided into two pots (6 Cups for those who are using a measuring device)
1.75 – 2 Ounces Powdered Pectin – I always round up
Pulse frozen blueberries and add pectin to a pot. Don’t turn the heat on yet, just incorporate the pectin. Now add: 1 Cup (We used Cupcake Red Velvet Wine but, choose your own red) 1/4 tsp. Cinnamon, 1/8 tsp. Ground Cloves and 1/2 tsp butter. Mix it in the pot you’re going to boil it in while cold.
Add heat. Turn that stove on to med-high and bring to a rolling boil.
Add 6 Cups sugar to each pot with 1 lemon rind zest each and bring to another rolling boil for just over one minute.
Ladle mixture into pint or 1/2 pint jars and wipe rims to ensure a great seal.
What you’re left with is 7 Pints of deliciousness in a jar and some HAPPY kids! (Don’t worry parents; Alcohol burns off during the boil so your kids won’t be “punch drunk”. )