# @mustloveherbs on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DYR0F1sOoFU
- **Gondola URL:** https://gondola.cc/posts/65600229-mustloveherbs-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/1cb797213d.jpg
- **Posted:** 2026-05-13T12:16:19.000+00:00
- **Account Owner:** Must Love Herbs - Lauren May (@mustloveherbs) — https://gondola.cc/mustloveherbs

## Caption

#ad When life gives you lemons (and blueberries) what do you do? 🍋🫐🫙 Make ballcanning Blueberry-Lemon Jam, of course! #BallHomeCanningAmbassador

 

We will probably make some lemonade too for you purists, but today we’re jamming out! This Blueberry-Lemon Jam from the 38th Edition Ball® Blue Book Guide To Preserving is sweet, zippy, and the perfect addition to your spring and summer meals. I enjoy it on biscuits, in between cake layers, with vanilla ice cream, and on toast! The possibilities are really plentiful when such a delicious concoction is available!

 

Blueberry-Lemon Jam

Yield about 8 half-pint jars

4½ cups blueberries (about 1 ½ pounds)

⅓ cup bottled lemon juice

6½ cups sugar

2 3-ounce pouches liquid pectin

2 teaspoons grated lemon peel

PREP - Wash blueberries and lemon under cold running water; drain. Crush blueberries one layer at a time using a potato masher. Grate lemon peel; measure 2 teaspoons grated lemon peel.

COOK - Combine crushed blueberries, grated lemon peel, and bottled lemon juice in a large saucepan. Bring mixture to a boil over medium-high heat. Add sugar, stirring until sugar dissolves. Bring mixture to a rolling boil that cannot be stirred down. Stir in pectin. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. FILL Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled

PROCESS - Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

 

Ball® and Ball logotype TMs Ball Corporation, used under license.

 

#Ballhomecanning#NewellBrands

## Stats

- **Views:** 7,043
- **Likes:** 1,125
- **Shares:** 0
- **Comments:** 71

## Tags

newellbrands, ad, ballhomecanning, ballhomecanningambassador

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