Because there is no pectin in this recipe it will have a jam-like consistency; it will Not have a gelatin-like consistency (like jelly).
Ingredients
6 c. blueberries
3 c. sugar
1/4 c. lemon juice
1 tsp. grated orange peel
Crush blueberries (I used my hands and smooshed them up, leaving some bigger pieces and some whole [small] berries).
Add sugar to crushed berries.
Cook berries & sugar on med-high heat, stirring frequently - approximately 40-45 minutes (will thicken up nicely towards the last 10 minutes of cooking). Jam should reach a temperature of 220F. After reaching 220F, add lemon juice. Cook a few minutes more until mixture re-thickens. Add orange peel, stir and jar. Makes six to eight 4-ounce jelly jars.
Tip: Pour jam into sterilized jars and put lids and rings on. Immediately turn upside down for 15 minutes on a towel to cool. After 15 minutes, turn right side up. Lids will "pop" within a couple hours.
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