• Prepare calcium water according to instructions on the Pomonas package.
• Wash, sort, and mash blueberries. Put fruit into pan.
• Add lemon juice and calcium water to the fruit. Mix well.
• Mix pectin into sugar (Don't forget this! If you try to mix the pectin directly to the fruit it will clump.)
• Bring fruit to a boil. Add pectin and sugar to the fruit. Stir hard for 1-2 minutes, to dissolve the pectin and heat the jam. Once jam returns to a full boil, remove it from the heat.
• Lade hot jam into hot jar, leaving ¼” headspace. Place jar in the canner. When all jars are filled, place lids and process according to the instructions below.

Processing with Water Bath Canner

• After all jars are in the canner, lower rack into the water. Bring to a boil.
• When the water comes to a rolling boil, start your time.

Processing Time

• Process half-pints or pints for 10 minutes. Be sure and adjust your time for altitude:
• 0-1,000 ft - 10 minutes 

  1,001-3,000 ft – 15 minutes 

  3,001-6,000 ft – 20 minutes 

  6,001-8,000 ft – 25 minutes 

  8,001-10,000 ft – 30 minutes
• Process for the full time indicated, adjusting the heat as needed to maintain a boil for the entire processing time.

Cool Down Time

• When processing time is completed turn off the heat.
• Remove the canner lid and wait 5 minutes.
• Remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)
• Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.
• When the jars are cooled, remove the metal bands, check the seals, wash jars, dry completely, and store in a cool dark place.