3tbspBall Low or No Sugar Needed Pectinit's very important to use this pectin for this recipe
1 ½ - 2cupsof sugarto taste depending on the sweetness of the berries
Instructions
Clean and dry six plastic freezer jam jars.
Clean the blueberries well and pick through to remove any bad berries or stems. Pour a portion of the berries into a large bowl then mash with a potato masher. Repeat the process until all the berries are slightly mashed. Set aside.
Gradually add the pectin and lemon juice to the apple juice in a saucepan. Mix until the pectin is dissolved. Place the pan on the stove over medium-high heat. Cook until rapidly boiling, stirring often. Once it is boiling, let it boil hard for 1 minute stirring constantly. Remove from the heat and pour over the mashed blueberries IMMEDIATELY.
Add the sugar and stir until well combined.
Ladle into the jars carefully to the fill line making sure to wipe the outside of jars if needed. Place the lid on the jars and place it into the refrigerator to set for 24 hours. Serve immediately, refrigerate for up to three weeks. Place the remaining jars into the freezer for up to 1 year. Enjoy.