Blueberry Jam

Directions

1. 1
   In an 8-quart pan, add the blueberries, lemon juice, sugar, and butter; combine.
2. 2
   Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved; increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.
3. 3
   Stir in the pectin; return mixture to a full rolling boil, stirring constantly.
4. 4
   Boil, stirring constantly, for 1 minute; remove the pan from heat; skim off any foam; stir in the cinnamon, if desired.
5. 5
   To prevent the jam from separating in the jars, let jam cool for 5 minutes before filling the jars.
6. 6
   Gently stir jam every minute or so to distribute fruit.
7. 7
   Ladle the hot jam into hot jars, leaving 1/4 inch headspace.
8. 8
   Wipe the jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
9. 9
   Process half-pint jars in a 200 water bath for 10 minutes, pint jars for 15 minutes.