Blueberry Pie Jam

Combine the blueberries, sugar, lemon juice, salt, and 8 cups of water in a large, heat-resistant container to initiate boiling. Increase the heat to its highest level and bring the mixture to a rolling boil.

In a separate container, mix the cornstarch with 2 cups of water until smooth. Gradually pour this mixture into the boiling blueberry mixture, stirring constantly to achieve a thickened consistency. Continue cooking and stirring for an additional 2 minutes.

Divide the hot blueberry mixture among 7 sterilized, quart-sized containers with lids and rings. Place these sealed jars in a pressure canner and subject them to 5 minutes of high-pressure cooking at 5 pounds per square inch. Once the canning process is complete, carefully remove the jars from the canner and arrange them on a cloth-covered or wooden surface, leaving several inches of space between each jar. Allow the jars to cool completely before checking their seals.

To verify that a seal is secure, press down on the lid of each jar with your finger. If the lid does not move up or down, it is securely sealed and can be stored for up to 12 months.