Blueberry jam

Blueberry jam
9 cups crushed blueberries
6 cups sugar
Heavy pinch of salt
I only had 6 cups of crushed berries, that is why my measurements are reduced.
Crush washed berries with hands or potato masher. For less chunky jam, blend berries.
In large saucepan pan slowly bring crushed berries and sugar to gentle boil, stirring until sugar is fully dissolved. Increase heat to medium high heat and cook rapidly until gelling point (220*f). Stirring to prevent sticking.
Finish with salt to taste
Skim off foam if necessary
Fill hot sterile jars and process for time needed for your elevation. 15 minutes in steamer or water bath canner at sea level like me.
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