Blueberry Jam

recipe from that's my home

yield: six 8 oz. jars

Ingredients

• 4 cups crushed blueberries (about 3 pints)
• 4 cups sugar
• 2 tablespoons fresh lemon juice
• 1/4 cup Grand Marnier
• 1 package Fruit Jell Pectin

Instructions

1. Wash and sterilize your canning jars and lids. (You will need about six 8 oz. jars)
   
2. Wash your blueberries and then crush them. Measure them into the pan you are going to cook the jam in. Add the lemon juice. Gradually stir in the pectin.Bring to a full boil over high heat stirring constantly. Dump all of the sugar in, stirring until dissolved. When it comes back to a full rolling boil stir in the Grand Marnier. Boil for 1 minute. Remove from heat. Skim off foam if necessary.
   
3. Take the jars out of the hot water one at a time. Ladle the hot jam into the jar leaving a 1/4 inch of headspace. Wipe the rim down with a clean, damp cloth. Then add the lid and the screw ring, tighten down to the point of resistance. Place each jar in the canner full of boiling water. Water should cover jars by 1 - 2 inches. Process for 10 minutes.
   
4. Remove jars from canner and set on a clean towel. Make sure that the jars are sealed.
   If not, refrigerate immediately. Store jars in a cool dark place.